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Lamb and Pepper Spaghetti Bolognese

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Instructions

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Heat a large frying pan with a drizzle of oil and cook the Lamb Mince. Break it up as it cooks and drain any excess fat. Cook for about 5 minutes or until browned and season with a little salt and pepper.
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Bring a large pan of water to the boil with a generous pinch of salt. While the Lamb Mince cooks, slice the Bell Pepper into strips and prep the garlic (chop, grate, press). Add the Bell Pepper and cook for a further 5 minutes or until tender. Stir in the Dried Oregano and the Garlic Clove.
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Add the Spaghetti to the pan of water and cook for about 10 minutes. Once cooked drain the water from it.
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While the Spaghetti cooks stir the Water, Red Wine Stock, Chopped Tomatoes and Sugar into the Lamb Mince. Bring to the boil and then lower the heat and allow to simmer for 5 - 10 minutes or until thickened.
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Once thickened stir in the Baby Leaf Spinach for a few minutes until wilted. Then add the Spaghetti and half of the Grated Parmesan Cheese and stir together. Season with a little salt and pepper.
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Share the Spaghetti Bolognese across your plates and top with the remaining Grated Parmesan Cheese. Eat and enjoy!
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