a) Fill and boil your kettle. Pour the boiling water from your kettle and 1/2 tsp of salt into a large saucepan and bring back to the boil.
b) Once boiling, add the linguine to the saucepan of boiling water and bring back to the boil. Cook until tender, 12 mins.
c) When cooked, drain in a colander and return to the pan off the heat. Drizzle with a little oil 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). When hot, add the lamb. IMPORTANT: Wash your hands after handling raw mince.
b) Cook until browned, 3-4 mins. Break it up with a spoon as it cooks. Once browned, drain and discard any excess fat. Meanwhile, halve, peel and thinly slice the onion. Peel and grate the garlic (or use a garlic press).
c) Add the courgette and onion. Stir and cook until softened, 3-4 mins.
d) Sprinkle over the Italian herbs and add the garlic. Cook, stirring, for 1 min.

a) Add the Worcester sauce (see ingredients for amount) to the lamb and allow to bubble away until evaporated.
b) Stir in the finely chopped tomatoes, red wine stock paste and sugar (see ingredients for amount), then bring to the boil.

a) Reduce the heat to medium and simmer until the sauce is thick, 5-6 mins. TIP: Add a splash of pasta water if it gets too thick. IMPORTANT: The mince is cooked when no longer pink in the middle.

a) Toss the drained 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) Serve the lamb linguine in bowls finished with a sprinkle of the remaining hard Italian style cheese. Enjoy!