Pre-heat the oven to 200 degrees C.

Finely dice the carrot, onion and garlic. Thinly slice the mushrooms.

To make the bolognese sauce, add the olive oil to a large pan on low-medium, then add in the carrot, mushrooms and onion. Allow to cook down for around 5-7 minutes until softened, then add in the garlic and cook gently for a further 5 minutes.

Add in the beef mince and break it up using your spoon, season with a big pinch of salt and pepper. Cook for 2-3 minutes until the mince turns brown, then add in 1 tbsp tomato puree along with a big pinch of oregano, cook on medium for a couple of minutes, then pour in the tinned tomatoes. Allow to cook gently for around 25 minutes (the longer the better to enhance the flavour). If you are cooking the sauce for a while, you may need to add a splash of water.

In a separate pan, cook the pasta in boiling water for around 6-7 minutes - not until fully cooked, you want it to still have a bite to it. Add 1-2 tbsp of pasta water to the sauce, then drain the pasta and stir it into the sauce, along with the spinach. Stir gently until fully combined.

Pour the mixture into an ovenproof dish, then top with the torn mozzarella and the grated parmesan, along with a big crack of black pepper.

Place the dish into the oven for around 20-25 minutes until golden and bubbling, then serve with some fresh basil leaves and a handful of salad leaves (optional).