lamb spaghetti bolognaise

serves 4-6

Ingredients

1 tablespoon olive oil
1 brown onion, finely chopped
1 carrot, peeled, finely chopped
1 celery stick, trimmed, finely chopped
250g frozen chopped spinach
200g mushroom, finely diced
1 eggplant, finely diced
2 garlic cloves, crushed
500g lamb mince
1/3 cup tomato paste
2 x 400g cans diced tomatoes
1 teaspoon Oregano Leaves
1/2 cup water
500g thin spaghetti
1/4 cup fresh basil leaves
Parmesan cheese, shaved, to serve

Method

1. Heat oil in a large saucepan over medium-high heat. Cook onion, carrot, celery, eggplant, spinach and garlic, stirring, for 5 minutes or until softened. 
2. Add mince. Cook, breaking up with a wooden spoon, for 6 to 8 minutes or until browned.
3. Add paste, tomatoes, oregano, mushroom, and 1/2 cup cold water. Bring to the boil. 
4. Reduce heat to low. Simmer, uncovered, for 20 to 30 minutes or until thick. 
5. Season with stock powder and pepper. 
6. Stir through basil just before serving 
7. Meanwhile, cook pasta in a large saucepan of boiling, salted water, following packet directions, until tender. Drain.
8. Divide pasta among serving bowls. Spoon over sauce. Serve topped with cheese and fresh basil.