Preparation: 10 min
Cooking: 20 min
15 ml (1 T) olive oil
4 spring onions, sliced
1 celery stick, sliced
300 g mushrooms, chopped
2 carrots, diced
3 cloves garlic, finely chopped
5 ml (1 t) fennel seeds, crushed
1 ml (¼ t) chilli flakes
15 ml (1 T) tomato paste
2 x 400 g whole cherry tomatoes
100 g baby spinach
350 g spaghetti
salt and pepper1 Heat the oil in a large pan and cook the spring onions, celery, mushrooms and carrots for 5 minutes, until softened, stirring in the garlic, fennel and chilli flakes.
2 Stir in the tomato paste with the tomatoes and bring to a gentle simmer. Cook for 10 minutes, until slightly thickened then stir through the spinach.
3 Meanwhile bring a large pan of water to the boil and cook the spaghetti according to the packet instructions.
4 Drain and stir in the bolognese mixture. Season with salt and pepper and serve.