• Boil a full kettle of water. Pour boiling water into a large saucepan over high heat with a pinch of salt. • Add spinach & ricotta tortellini to the boiling water and cook, over high heat, until ‘al dente’, 3 minutes. • Reserve pasta water (1/2 cup for 2 people / 1 cup for 4 people). Drain pastaand return to saucepan. • Meanwhile, thinly slice apple into wedges. TIP: ‘Al dente’ pasta is cooked through but still slightly firm in the centre.

• Heat a large frying pan over high heat. Cook beef mince and diced bacon (no need for oil!), breaking up with a spoon, until just browned, 3-4 minutes. • Add garlic & herb seasoning, passata and garlic paste and cook until fragrant, 1 minute. • Stir in reserved pasta water and Worcestershire sauce and cook until slightly reduced, 1-2 minutes. • Remove from heat and stir in cooked pasta and half of the Parmesan cheese, until combined. Season with pepper.

• Meanwhile, in a bowl, combine apple, mixed salad leaves and balsamic vinaigrette dressing. Toss and season to taste. Little cooks: Take the lead by tossing the salad!

• Divide beef ragu and spinach-ricotta presto pasta between bowls. • Sprinkle over remaining cheese. • Serve with apple salad. Enjoy! Little cooks: Add the finishing touch by sprinkling the cheese on top!