Nan's Creamy Beef & Veggie Pasta

Cook the fettuccine in the boiling water until 'al dente', 9 minutes. Reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people), then drain and return the fettuccine to the saucepan. Drizzle with olive oil to prevent it sticking together.

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the beef mince, breaking it up with a spoon, until just browned, 3-4 minutes.

Add the celery and carrot to the beef and cook until softened, 3-4 minutes.

Reduce the frying pan to a medium heat. Add the garlic, tomato paste, Nan's special seasoning and garlic & herb seasoning and cook until fragrant, 1 minute. Add the longlife cream (see ingredients), reserved pasta water, beef-style stock powder and baby spinach leaves and cook, stirring, until warmed through, 1 minute. Remove the pan from the heat, then add the fettuccine and toss to coat. Season to taste. TIP: Add a splash more water to your sauce if it's looking dry! TIP: Toss the pasta and sauce in the large saucepan if your frying pan isn't big enough.