Makes enough for 2 adults, a toddler and a baby
- 400g (14oz) beef mince
- 1tbsp olive oil
- 100g (4oz) streaky bacon
- 1 onion, peeled and chopped
- 1 carrot, peeled and chopped
- 1 large stick celery, outer layer peeled, and chopped
- 1tbsp tomato purée
- 2tbsp Worcestershire Sauce
- 1tbsp dried oregano
- 1 bay leaf
- 400g (14oz) tin tomatoes
- 300ml (½pt) chicken stock
- STEP 1
Put the spaghetti into a pan of boiling water and leave to cook.
- STEP 2
Meanwhile in a separate pan, sauté the onion and garlic in the butter until soft. Then add spinach along with the lemon juice until it wilts and turn off the heat.
- STEP 3
When the spaghetti is cooked (should take about 10 minutes) drain it. Then stir the crème fraiche and parmesan into the spinach and onion before mixing it through the spaghetti.
- STEP 4
Transfer into a serving bowl and chop to desired texture.
Try using courgettes instead of spinach in this recipe.
You can also experiment with different cheeses, such as goats cheddar or gruyere but make sure you use one made with pasteurised milk.