Preheat your oven to 220, pop a pan of water on to boil for the pasta
Lay the peppers on a lined baking sheet, skin side down, drizzle with olive oil, toss to coat and season, then place in the oven to roast for 15-20 mins
Heat some oil in a frying pan over a medium-high heat. Add the lamb mince and gently break up with a spoon, cook until browned, around 5 minutes.
Drain off the excess fat, then add the onions and fry for another 5 minutes until softened.
Add the diced tomatoes and 100ml water. Add the stock pot and stir until dissolved.
Bring the mixture to a boil then lower heat and leave to simmer for 8-10 minutes to thicken
Add the pasta to the boiling water and allow to cook for 7-8 minutes. Once cooked drain and toss with a little olive oil to stop it sticking
When the sauce has thickened, remove from heat and add the spinach, gently stir in to combine and wilt.
Add the ragu to the pasta and combine together
Serve the lamb rage, topped with the roasted peppers slices and a sprinkle of grated parmesan
Enjoy!
