In a pan, brown the onion, garlic and celery in 2 tbsp of oil for 5 minutes. Add the mince and cook until well browned. Add the carrots and tomatoes.
Add the zucchini, broccoli florets and green peas, stir through and cook for 5 minutes.
Add 400 ml water to the pan, stir in the contents of the pouch and the tomato paste and bring to the boil while stirring. Reduce heat and simmer uncovered for 10 minutes, stirring occasionally.
Add the spinach leaves just before serving with the fresh oregano. Serve with spaghetti and plenty of Robertsons Freshly Ground Black Pepper.