a) Bring a large saucepan of water to the boil with ½ tsp salt for the pasta. 

b) Thinly slice the mushrooms. Heat a large frying pan on medium-high heat (no oil).

c) Once hot, add the mushrooms and beef mince and fry until browned, 5-6 mins. Use a spoon to break it up as it cooks, then drain and discard any excess fat. IMPORTANT: Wash your hands and equipment after handling raw mince.

d) Sprinkle over the mixed herbs and cook, stirring, for 1 min more.

a) Meanwhile, add the linguine to your pan of boiling water 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) While the pasta cooks, add the Worcester sauce to the beef and allow to bubble away until evaporated, 30 secs. 

b) Stir in the chopped tomatoes, red wine jus paste, sugar and water for the sauce (see pantry for both amounts). 

c) Bring to the boil, then reduce the heat to medium and simmer until the sauce has thickened, 5-6 mins. Add a splash more water if it gets too thick. IMPORTANT: The mince is cooked when no longer pink in the middle. 

a) When the sauce has thickened, stir in the spinach a handful at a time until wilted and piping hot, 1-2 mins.

a) Toss the cooked linguine through the sauce along with half the hard Italian style cheese in whichever pan is largest.

b) Taste and season with salt and pepper if needed. Add a splash of water if the sauce is a little too thick.

a) Share the herby beef linguine between your bowls.

b) Finish with a sprinkle of the remaining hard Italian style cheese.