Put a large saucepan of water with ½ tsp salt on to boil for the pasta.

Peel and grate the garlic (or use a garlic press).

Halve, peel and chop the onion into small pieces.

When your pan of water is boiling, add the spaghetti and bring back to the boil. Cook until tender, 8 mins.

Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.

In the meantime, heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the onion, mushrooms and beef mince and fry until browned, 5-6 mins. Use a spoon to break up the mince as it cooks, then drain and discard any excess fat. IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle.

Stir in the garlic and cook for 1 min more.

Stir in the passata, sun-dried tomato paste, red wine stock paste, Worcester sauce, sugar and water for the sauce (see pantry for both amounts). 

Bring to the boil, then lower the heat and simmer, stirring occasionally, until the sauce has thickened, 5-6 mins.

Once your sauce has thickened, taste and season with salt and pepper. Mix in the butter for the sauce (see pantry for amount) and half the hard Italian style cheese until both are melted.

Stir in the cooked spaghetti. Add a splash of water if it's a little too thick.

Share your spaghetti and sauce out between your bowls.

Top with the rocket leaves. Drizzle on some oil and sprinkle over the remaining cheese.