• Boil the kettle. Pour boiled water into a large saucepan and place over high heat with a pinch of salt. • Add penne to the boiling water and cook, over high heat, until ‘al dente’, 12 minutes. • Reserve some pasta water (1/3 cup for 2 people / 2/3 cup for 4 people). Drain penne, then return to saucepan with a drizzle of olive oil.

• Meanwhile, heat a large frying pan over high heat. • Cook beef mince and soffritto mix (no need for oil!), breaking up with a spoon, until just browned, 4-5 minutes.

• Reduce heat to medium, then add tomato & herb seasoning and garlic paste and cook until fragrant, 1 minute. • Stir in diced tomatoes with onion & garlic, the reserved pasta water and brown sugar and simmer until slightly thickened, 1-2 minutes. • Add cooked pasta and baby spinach leaves, stirring to combine, 1 minute. Season to taste.

• Divide tomato and herb beef penne alla bolognese between bowls. • Top with Parmesan cheese to serve. Enjoy!