I cook this at least once a week. If I have minced/ground meat in the refrigerator, I’m usually inclined to head East just before I get to spaghetti bolognaise and this is frequently where I end up, a fragrant, umami minced/ground meat and noodle tangle, the look of which gives the dish its evocative name. I usually throw in some chopped green beans to cook with the meat if I have them in. This ticks the ‘health’ box which, for me, appears woefully lower in priority than the one labelled ‘f