Beef Bolognaise with Super Grain Spaghetti

Steps

1. Preheat oven to 220°C. Line an oven tray with baking paper. Bring a large pot of salted water to the boil. Dice pumpkin 1.5cm and toss on prepared tray with a drizzle of oil. Season and roast for about 20 minutes, until tender. Turn once during cooking.
2. Finely dice or grate onion; grate carrot; mince garlic. When pumpkin has 15 minutes cook time remaining, cook spaghetti in pot of boiling water for 13-15 minutes, stirring occasionally, until just tender. Drain and return to pot with a drizzle of olive oil to prevent sticking. Cover to keep warm.
3. Heat a drizzle of oil in a large fry-pan on high heat. Cook mince for 3-4 minutes, breaking up with a wooden spoon as it cooks, until browned. Add onion, carrot, garlic and dried herb mix and cook for 3–4 minutes, until veggies are soft. Add wine/first measure of stock and cook for 1 minute, until evaporated.
4. Stir through tomato paste, tomatoes, remaining stock, balsamic vinegar, salt and tomato sauce. Reduce heat to medium-high and simmer for about 5 minutes, until sauce is reduced and thickened slightly. Stir occasionally.
5. Roughly chop spinach then gently fold through sauce, along with roasted pumpkin. Continue to simmer for a further 1 minute, until spinach has wilted. Season to taste. Grate cheese.
6. To serve, divide super grain spaghetti between plates and spoon over beef bolognaise. Sprinkle over cheese, drizzle with a little extra-virgin olive oil (if desired) and season with plenty of freshly ground black pepper.