a) Fill and boil your kettle. Pour the boiling water and 1/2 tsp salt into a large saucepan on high heat.
b) Add the linguine to the pan and bring back to the boil. Cook until tender, 12 mins.
c) Once cooked, drain in a colander and pop back into the pan, off the heat. Drizzle with oil and stir through to stop it sticking together.
d) Meanwhile, trim the courgette, then quarter lengthways. Chop widthways into small pieces.

a) Heat a large frying pan on high heat (no oil).
b) When hot, add the lamb 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.
c) Add the courgette and fry for 2-3 mins.
d) Sprinkle over the Italian style herbs and cook, stirring, for 1 min.

a) Add the Worcester sauce to the lamb and allow it to bubble away until evaporated.
b) Stir in the chopped tomatoes, red wine stock paste and a pinch of sugar (if you have any), then bring to the boil.

a) Once boiling, reduce the heat to medium.
b) Simmer until the sauce has thickened and the lamb is cooked, 6-8 mins. Add a splash of pasta water if it gets too thick. IMPORTANT: The mince is cooked when no longer pink in the middle.

a) When thickened, toss the cooked linguine through the sauce along with half the hard Italian style cheese (if it's easier, transfer everything to the pasta saucepan to combine) and cook until piping hot.
b) Taste and season with salt and pepper if needed.

a) When ready, serve the lamb linguine in bowls finished with a sprinkle of the remaining hard Italian style cheese. Enjoy!