a) Bring a medium saucepan of water up to the boil with 1/2 tsp salt for the pasta.

b) Heat a large frying pan on high heat (no oil).

c) Once hot, add the lamb mince and cook 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. The mince is cooked when no longer pink in the middle.

a) Meanwhile, once your pan of water is boiling, add the rigatoni and bring back to the boil. Cook until tender, 12 mins.

b) Once the mince has browned, lower the heat and add the sliced mushrooms.

c) Fry until softened, 2-3 mins, stirring occasionally.

a) Once the mushrooms have softened, stir the the sun-dried tomato paste, chopped tomatoes, Italian style herbs, red wine stock paste and sugar for the sauce (see pantry for amount) to the pan.

b) Season with salt and pepper.

a) Bring the ragu to the boil, then lower the heat and simmer until thickened, 5-6 mins.

a) Once the pasta is cooked, drain in a colander, then add to the lamb ragu and combine well.

b) Stir through half the hard Italian style cheese, adding a splash of water to loosen if you feel it needs it.

c) Taste and season with salt and pepper if needed.

a) Share the pasta between your bowls.

b) Top with the remaining hard Italian style cheese to finish.

Enjoy!