Speedy Italian Pork Sausage & Veggie Bolognese

Heat a drizzle of olive oil in a large frying pan over a medium-high heat. Add the sausage and cook, breaking up with a wooden spoon, until browned, 5-6 minutes. Add the onion and cook until softened, 3-4 minutes. Add the garlic and Italian herbs and cook until fragrant, 1-2 minutes. TIP: Add less of the Italian herbs if the kids don't like the taste of dried herbs. Add the grated carrot and cook, stirring, until softened, 4-5 minutes.

Add the spaghetti to the saucepan of boiling water and cook until ‘al dente’, 10 minutes. Reserve 1/2 cup of pasta water, then drain the pasta and return to the saucepan. TIP: 'Al dente' means the pasta is cooked through but is still a little firm.

While the spaghetti is cooking, add 2/3 tin of tomato paste to the frying pan and stir to coat. Stir through the crushed & sieved tomatoes and brown sugar. Crumble in the beef stock cubes and stir to combine. Simmer until slightly thickened, 5 minutes. TIP: Simmer for an extra 10 minutes if you have time! Season with a pinch of pepper. Add the baby spinach leaves and cook, stirring, until wilted, 1 minute. Add the butter and stir until melted.

When the bolognese has finished cooking, add the cooked spaghetti to the sauce in the pan and toss until well coated. TIP: You can serve the bolognese on top of the spaghetti if you prefer! Add a splash of reserved pasta water if the sauce looks too thick. Season to taste with salt and pepper. TIP: Seasoning is key in this dish! Taste and add more salt or pepper if you like.