Preheat your oven to 200°C. Bring a large saucepan of water to the boil with 1/2 tsp salt for the pasta. Halve, peel and chop the red onion into small pieces. Halve the pepper and discard the core and seeds. Chop into 3cm chunks. Coarsely grate the carrot (no need to peel). Peel and grate the garlic (or use a garlic press).

Heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, add the beef mince and cook until browned, 4-5 mins. Break it up with a spoon as it cooks, then drain and discard any excess fat. IMPORTANT: Wash your hands after handling raw mince. Once browned, add the onion, carrot and pepper to the pan and continue to cook until the veggies are slightly softened, 5 mins more.

Stir in the garlic and Mexican style spice mix (add less if you don't like heat). 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. While the sauce simmers, add the penne to the pan of boiling water and bring back to the boil. Cook until tender, 12 mins. IMPORTANT: The beef mince is cooked when no longer pink in the middle.

Meanwhile, add the panko breadcrumbs to a small bowl with the hard Italian style cheese and 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 a baking dish and sprinkle over the cheesy breadcrumbs. Bake on the top shelf of your oven until the top is golden brown, 8-10 mins.

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