Preheat your oven to 220°C/200°C fan/gas mark 7.
Bring a large saucepan of water to the boil with 1/2 tsp salt for the pasta.
Halve, peel and chop the shallot into small pieces.
Halve the pepper and discard the core and seeds. Chop into 3cm chunks.
Peel and grate the garlic (or use a garlic press).

Heat a large frying pan on medium-high heat (no oil).
Once the pan is hot, add the beef mince and cook until browned, 4-5 mins. Use a spoon to break it up as it cooks, then drain and discard any excess fat. Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince.
Once browned, add the shallot and pepper to the pan and continue to cook until the veg is slightly softened, 5 mins.

Stir the garlic, Mexican style spice mix (add less if you don't like heat) and Worcester sauce into the beef. Cook, stirring, for 1 min.
Add the chopped tomatoes, red wine stock paste and water for the sauce (see ingredients for amount). Season with salt and pepper. Stir to combine, then simmer until thickened, 10-12 mins. IMPORTANT: The mince is cooked when no longer pink in the middle.

While the sauce simmers, add the penne to the pan of boiling water and bring back to the boil. Cook until tender, 12 mins.
Meanwhile, add the panko breadcrumbs and hard Italian style cheese to a small bowl with a drizzle of oil. Season with salt and pepper and mix well.

Once the pasta is cooked, drain in a colander, then add to the beef sauce.
Mix together, then transfer to an ovenproof baking dish and sprinkle over the cheesy crumb.
Bake on the top shelf of your oven until the top is golden, 8-10 mins.

When ready, leave the pasta bake to stand for a couple of mins before serving, then share between your bowls.
Enjoy!