Pork & Roasted Veggie Spaghetti

While the veggies are cooking, add the spaghetti to the boiling water and cook until 'al dente', 10 minutes. Reserve some pasta water, drain the pasta and return to the saucepan. Drizzle the spaghetti with olive oil to prevent it from sticking together.

TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.

While the spaghetti is cooking, heat a drizzle of olive oil in a large frying pan over a high heat. Cook the pork mince, breaking up with a spoon, until browned, 2-3 minutes. Add the garlic and Italian herbs (see ingredients) and cook until fragrant, 1-2 minutes.

Add the tomato paste to the pork and stir to coat. Add the diced tomatoes with garlic & olive oil, brown sugar and crumble in the beef stock (1 cube for 2 people / 2 cubes for 4 people) and stir to combine. Reduce the heat to medium and simmer until slightly thickened, 5 minutes. Season with the salt and pepper. Add the baby spinach leaves and butter and stir through until the spinach has wilted, 1 minute. Remove the pan from the heat.

TIP: Simmer for an extra 10 minutes if you have time!

Carefully stir the roasted veggies through the sauce. Add the drained spaghetti to the sauce and toss to coat.

TIP: You can serve the sauce on top of the spaghetti if you prefer!

TIP: If the pasta is a little dry for your taste, add a dash of the reserved pasta water.