Beef Spaghetti Bolognese

Steps

1. Preheat oven to 230°C. Bring a large pot of hot salted tap water to the boil. Cook pumpkin. Toss pumpkin on a lined oven tray with a drizzle of oil. Season with salt and pepper and roast for about 15 minutes, until tender.
2. Prep veggies & cook pasta. Set onion, carrot and spinach aside. Cook pasta in pot of boiling water for 8-10 minutes, until just tender. Stir occasionally. Drain and return to pot with a drizzle of oil to prevent sticking. Cover to keep warm.
3. Meanwhile, cook beef. Heat a drizzle of oil in a large fry-pan on high heat. Cook beef for 3-4 minutes, stirring, until browned. Add onion, carrot and Bolognese spices and cook for about 3 minutes, until veggies are soft.
4. Cook sauce. Stir tomato paste, canned tomatoes, hot water measure, balsamic vinegar and 1/2 tsp salt through beef. Reduce heat to medium-high and simmer for 3-5 minutes, stirring occasionally, until sauce is reduced and thickened slightly.
5. To finish. Gently fold spinach through sauce, along with cooked pumpkin. Continue to simmer for a further 1 minute, until spinach has wilted. Season to taste with salt and pepper. Prep cheese.
6. Serve spaghetti Bolognese topped with cheese.