a) Bring a large saucepan of water to the boil with 1/2 tsp salt for the rigatoni.

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

a) When the water is boiling, add the rigatoni and bring back to the boil. Cook until tender, 12 mins.

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

a) In the meantime, heat a large frying pan on medium-high heat (no oil).

b) Once hot, add the beef mince. Fry until browned, 5-6 mins.

c) Use a spoon to break up the mince as it cooks, then drain and discard any excess fat. Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. The mince is cooked when no longer pink in the middle.

a) Add the garlic and chipotle paste (add less if you'd prefer things milder) to the beef. Stir-fry for 1 min.

b) Stir through the passata, beef stock paste, sugar and water for the sauce (see pantry for both amounts).

c) Simmer until the sauce has thickened, 5-6 mins. 

a) Meanwhile, grate the cheese.

b) Once the sauce has thickened, add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.

c) Stir through the cooked pasta and three quarters of the grated cheese.

d) Add a splash of water if it's a little thick.

a) When ready, share your Mexican style pasta between your bowls.

b) Sprinkle over the remaining cheese to finish.

Enjoy!