• You can use turkey mince instead of beef for a lighter version.
• Frozen spinach works too. Defrost it first and squeeze out as much water as possible.
• Rigatoni, penne, fusilli or shells are especially good here because they hold onto the thick sauce.
• If you want extra acidity, finish with a small splash of red wine vinegar.

Leftovers: Cool and refrigerate for up to 2 days. Reheat gently with a splash of water or milk, as the sauce will thicken considerably once chilled.