Preheat your oven to 200°C. Bring a large saucepan of water up to the boil with 1/2 tsp salt for the pasta. Meanwhile, heat a drizzle of oil in a large frying pan on high heat. When hot, add the beef mince and cook until browned, 4-5 mins. Break it up with a spoon as it cooks. Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince.

Meanwhile, trim the carrot (no need to peel) and grate on the coarse side of your grater. Add the penne to the boiling water and bring back to the boil. Cook until tender, 12 mins. When cooked, drain in a colander and pop back into the pan. Drizzle with a little oil to stop it sticking together. Once the mince is browned, drain and discard any excess fat. Add the carrots, stir together, then add the tomato puree. Cook, stirring, for 1 more min.

Pour the finely chopped tomatoes into the pan with the mince along with the red wine stock paste and water for the sauce (see ingredients for amount). Bring to the boil, stir to combine, then reduce the heat and simmer until thick, 10-12 mins. Season to taste with salt and pepper if needed. TIP: 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 the 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 until the cheese is melted and bubbly, 8-10 mins.

When ready, serve the penne bake with the remaining chives sprinkled on top. Enjoy!