Meanwhile, peel and roughly chop your carrot, onion, and garlic. If you have a micro chopper (tiny food processor) use this to blend these ingredients finely. If not, use a sharp knife to chop into tiny pieces.
Heat a large pan (that will ultimately fit all of the ingredients inc. pasta) and add the oil.
Add the chopped onion, carrot, and garlic and cook for 5 minutes. Stir continuously ensuring that the mix doesn’t stick to the base of the pan.
Add the basil and oregano and stir for 1 minute.
Add the tomato puree and mix well, then add the red wine, lemon juice, and vinegar, stirring well. Cook for 5 minutes until the mixture starts to dry out.
Add the chopped tomatoes and mix well. Cook for a further 5 minutes, until the sauce begins to thicken.
Quarter the mushrooms and add these to the pan. Mix well.
Season and taste, adjusting as desired. Cook for a further 5 minutes.
Drain your pasta and add this to the sauce, cook for a further 5 minutes.
Finally, add the spinach and cook for between 2-5 minutes until the spinach is wilted.
Notes
Play around with the quantities of wine and vinegar to create different, stronger flavours.
The key thing to making a great sauce is ensuring that you don’t add too much liquid. Around step 7 you should see the sauce thicken i.e. it won’t be watery. If it is, cook the sauce out for longer before proceeding.
