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.

Heat a large frying pan on medium-high heat (no oil).

Once hot, add the beef and pork mince and fry until browned, 4-5 mins. Season with salt and pepper. Use a spoon to break it up as it cooks. IMPORTANT: Wash your hands and equipment after handling raw mince.

Meanwhile, trim and coarsely grate the carrot (no need to peel).

When your pan of water is boiling, add the penne and bring back to the boil. Cook until tender, 12 mins.

Once cooked, drain in a colander and pop back into the pan. Drizzle with oil and stir through to stop it sticking together.

Once the mince is browned, drain and discard any excess fat. Stir in the carrot and cook, stirring frequently, for 1 min.

Stir in the chopped tomatoes, red wine stock paste and water for the sauce (see pantry for amount). Bring to the boil, stirring to combine, then lower the heat. Simmer until thickened, 10-12 mins.

Season to taste with salt and pepper if needed. Add a splash of water if it's a little too thick. IMPORTANT: The mince is cooked when no longer pink in the middle.

Drain the mozzarella and tear into pieces.

Once thickened, stir the ragu sauce and cooked pasta together. Transfer to a large, deep ovenproof dish.

Scatter the mozzarella over the top of the pasta, then sprinkle over the hard Italian style cheese.

Bake on the top shelf of your oven until the cheese is melted and bubbly, 8-10 mins.

When ready, share your penne ragu alforno between your bowls.

Enjoy!