Lamb and rosemary bolognaise with shell pasta

Step 1

Heat the oil in a large saucepan over medium-high heat. Add the onion, carrot, celery and garlic. Cook, stirring, for 5 mins or until onion softens. Add the lamb. Cook, stirring with a wooden spoon to break up any lumps, for 5 mins or until lamb changes colour. Add the wine and bring to the boil. Cook for 2 mins or until wine reduces slightly. Add the tomato, tomato paste and rosemary. Reduce heat to low. Cook, stirring, for 20 mins or until sauce thickens slightly.

Step 2

Meanwhile, cook the pasta in a large saucepan of salted boiling water following packet directions until al dente. Drain well.

Step 3

Add the spinach to the mince mixture and stir until spinach just wilts. Add half the sauce to the pasta and toss to combine. Divide among serving bowls. Top with remaining sauce and sprinkle with parmesan to serve.