BOIL - Place a very large pan of salted water on a high heat and bring it to the boil. TURN THE OVEN ON TO 190ËC/170ËC FAN/GAS 5 PREP - Peel and bash the garlic. Remove the thyme leaves from the sprigs, wash and roughly chop. BROWN - Warm the olive oil in a medium pan. Add the garlic clove and cook for 2-3 minutes until golden. Add the ground pork and thyme leaves and let it cook, stirring frequently, for about 10 minutes or until the meat has browned. BUBBLE - Add a generous grate of nutmeg to the meat and pour in the wine. Let it bubble for a couple of minutes, then add the tomatoes. Stir well and season with a pinch of salt. SIMMER - Turn the heat down and simmer for about 15 minutes or until the sauce is smooth and velvety. HEAT - Meanwhile, put the frozen spinach in a pan with a little water. Cover the pan with a lid and cook over a low heat for 8-10 minutes. Check regularly to prevent burning. If the liquid dries up, add some warm water. SAUCE - If you are making your own béchamel sauce, do it while the meat sauce and spinach are cooking. COMBINE - Remove the garlic from the meat sauce. Stir in the spinach, along with its cooking liquid. Taste and adjust the seasoning. BOIL - Put the tagliatelle into the boiling water and cook for 2-3 minutes. ASSEMBLE - Pour two ladles of the spinach and meat sauce and a ladle of béchamel sauce into a very large oven dish. Stir to mix. Drain the pasta, but not too thoroughly, and return to the cooking pan. Dress with a couple of ladles of the meat and spinach sauce and 1 tablespoon of parmesan. Tip the dressed pasta into the oven dish, fluff it up with a fork and cover with the remaining meat sauce. Finish with the remaining béchamel sauce and more grated parmesan. BAKE - Place in the oven for 15 minutes until it the parmesan has melted Serve immediately.