Halve, peel and chop the onion into small pieces.

Heat a drizzle of oil in a large saucepan on medium-high heat.

Once hot, add the onion, mushrooms and beef mince to the pan and stir-fry until the veg has softened and the mince has lightly browned, 5-6 mins. IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle.

Meanwhile, bring a large saucepan of water to the boil with ½ tsp salt for the spaghetti.

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

When boiling, add the spaghetti to the water 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.

Add the garlic to the beef mince and fry until fragrant, 1 min. Season with salt and pepper.

Once fragrant, add the passata, mixed herbs, Worcester sauce, red wine stock paste, sugar and water for the sauce (see pantry for both amounts) to the beef mince.

Stir together and bring to the boil, then reduce the heat and simmer, 3-4 mins.

Once thickened, stir the butter (see pantry for amount) and cheese into the Bolognese inspired sauce until melted.

Mix in the cooked spaghetti.

Taste and season with salt and pepper if needed. Add a splash of water if you feel it needs it.

Share the spag bol between your serving bowls.

Top with the rocket and drizzle some oil over the leaves to finish.