a) Bring a medium saucepan of water up to the boil with 1/2 tsp salt for the pasta.
b) Trim and coarsely grate the carrot.

a) Heat a large frying pan on high heat (no oil).
b) When hot, add the lamb mince (no oil) and cook until browned, 5-6 mins. IMPORTANT: Wash your hands after handling raw meat.
c) Use a spoon to break it up as it cooks. Once browned, drain and discard any excess fat.
d) Lower the heat and add the grated carrot and the sliced mushrooms. Stir and continue to cook until the vegetables are softened, 2-3 mins.

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

a) Add the sun-dried tomato paste, chopped tomatoes, Italian herbs, sugar for the sauce (see ingredients for amount) and the red wine stock paste to the pan with the mince.
b) Season with salt and pepper.
c) Bring to a simmer and cook until thickened, 5-6 mins. IMPORTANT: The mince is cooked when no longer pink in the middle.

a) Once the pasta is cooked, drain in a colander.
b) Add the pasta to the sauce. Taste and season with salt and pepper.
c) Add half the grated hard Italian style cheese. Loosen with a splash of water if you need to.

a) Divide the pasta between plates.
b) Top with the remaining grated hard Italian style cheese. Enjoy!