Preheat the oven to 190 °C/ 375 °F (fan assisted).

Peel and dice the carrots and onion.

Heat the ghee (or olive oil) in a cast iron frying pan or Paella pan.

It needs to be able to be used on the hob and in the oven.) (Option to dry fry if you have a good non stick Paella pan).

Add the beef and fry for 6 minutes, gently breaking up the mince with a wooden spatula until it has no big lumps.

Drain the juices in a cup and discard.

Once cool, put in the bin, not down the sink or it will block the drain.

Add the carrot, onion and garlic and fry for 4 minutes.

Add the pepper, paprika and chilli and fry for a further 2 minutes.

Add the chopped tomatoes, tomato puree, stock, oregano, coconut aminos, bay leaves, salt and pepper and simmer for about 20 minutes on a medium heat.

Reduce to a low heat and cook for a further 10 minutes until the sauce has thickened.

Stir through the spinach and cook for the remaining 3 minutes until the spinach has wilted.

Slice or grate the mozzarella and add to the top of the sizzling beef and spinach one-pot.

Bake in the oven for 5 minutes until melted.

Once melted, remove from the oven, top with fresh parsley and serve.

Enjoy immediately or let it cool down and store in the fridge for up to 4 days.