Tagliatelle pasta in spicy tomato sauce with spinach

The beauty of this is that you can use the sauce to add any type of pasta. There is also room for adding or removing what you like. For example, what my family may deem spicy may be super mild for someone else, or super spicy for another. So please adjust to suit your taste buds :)

1. In a pot, add the olive oil over medium heat. When the oil is hot, add the onions and garlic and cook for 3-5 mins or until they begin to change colour. Add the bell pepper and chilli, and leave for a further 3-5 mins
2. Make a space for the meat in the middle of the pot, add the meat and mix until the meat cooks and its juices dry out
3. Add the salt, black pepper, cinnamon and paprika, and mix well
4. Add the cans of chopped tomato, the tomato puree and water and mix well. Leave to boil for 5-10 mins. Taste and adjust seasoning
5. Add the pomegranate syrup and sugar, sweetcorn and pitted olives. Mix, and again taste to adjust taste
6. In the meantime, in a different pot, add the boiling water, salt and fresh pasta. Boil for 3 mins (as the pasta is fresh) - or go by packet instructions - then drain and set aside
7. Just before serving the tomato sauce, add the spinach, mix well and leave for 3-5 mins before serving up

There are different ways to serve, I felt like serving it this way. However, I then changed my mind, took off the tomato sauce and mixed the pasta with a little of the tomato sauce. Then put it back in the serving dish, and topped it with the remainder of the tomato sauce. Whichever way you like, I hope you enjoy :)