Preheat your oven to 200°C. Bring a large saucepan of water to the boil with 1/2 tsp salt for the pasta.
Heat a drizzle of oil in a large frying pan on medium-high heat.
When the oil is hot, add the beef mince and cook 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, then add the tomato puree. Cook, stirring, for 1 min.

Add the finely chopped tomatoes to the mince along with the red wine stock paste and water for the sauce (see ingredients for amount). Bring to the boil, stirring to combine, then lower the heat and simmer until thickened, 10-12 mins.
Once cooked, season to taste with salt and pepper if needed. Add a splash of water if you feel it needs it. IMPORTANT: The mince is cooked when no longer pink in the middle.

Meanwhile, finely chop the chives (use scissors if easier).
Drain the mozzarella and tear into pieces.

Once thickened, stir the sauce and cooked pasta together along with half of the chives (use whichever pan is largest). 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, serve the penne ragu alforno with the remaining chives sprinkled on top.
Enjoy!