Preheat your oven to 220°C/200°C fan/gas mark 7.

Heat a drizzle of oil in a large, wide-bottomed ovenproof pan on medium-high heat. TIP: If you don't have an ovenproof pan, use a normal pan and transfer to an ovenproof dish before baking.

Once hot, add the pork mince. Fry until the mince has browned, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw mince.

Use a spoon to break up the pork mince as it cooks.

When the mince has browned, drain and discard any excess fat. Season with salt and pepper.

Meanwhile, peel and grate the garlic (or use a garlic press). 

Add the garlic and tomato puree to the pan. Stir-fry until fragrant, 1 min. 

Stir through the mixed herbs, red wine stock paste, Worcester sauce and the sugar and water for the sauce (see pantry for both amounts) until well combined. Season with salt and pepper.

Bring the sauce up to the boil, then pop a lid on the pan (or cover with foil) and bake on the middle shelf of your oven until the meat is tender and the sauce has thickened, 20-25 mins. IMPORTANT: The mince is cooked when no longer pink in the middle. 

When the mince has 15 mins of cooking time left, bring a large saucepan of water to the boil with 1/2 tsp salt for the spaghetti.

When boiling, add the spaghetti to the water and bring back to the boil. Cook until tender, 8 mins. Once cooked, drain in a colander and pop back in the pan.

Drizzle with oil and stir through to stop it sticking together.

When everything's ready, remove the ragu from the oven and stir through the butter (see pantry for amount), olives and cooked pasta. TIP: Add a splash of water if you need to loosen the sauce.

Divide the pasta between your serving bowls.

Crumble over the Greek style salad cheese to finish.

Enjoy!