Quick & easy spinach and tomato ragu with pasta

Tomato sauce

1. Chop the onion and garlic finely.
2. Add oil to a pan and put on medium heat.
3. Add the onion and garlic to the pan once warm. Cook gently on medium heat for 10 minutes until soft and sweet. Cook for another two-three minutes.
4. Meanwhile, pull your spinach and mince from the freezer.
5. Once the onions and garlic are sweet and delicious, pour in the spinach and the mince, season with salt and pepper.
6. Therafter, add the vinegar and let it vaporize.
7. Add the tomatoes and let it simmer for around 10 minutes. The spinach shall be completely defrosted and cooked for a few minuted. The same goes for the mince.

Pasta

1. Once you got the sauce simmering, bring water to the boil, add salt (approx 1% – it should taste like ocean water).
2. Once boiling add the pasta and cook al-dente. I usually cook it for one minute less than the lower end indicated on the packaging, taste the pasta at this time. It should have a slight resistance but not be ”hard” in the middle. If needed let it cook for one minute extra.
3. Then, drain the pasta with a collinder but save 2 dl of pasta water.
4. Now, stir the pasta and the sauce together.
5. Lastly, if needed, add some pasta water to the mix to make it nice and light!

Serve up in a plate, make it pretty with some additional olive oil and herbs.