Preheat your oven to 200°C. Bring a large saucepan of water up to the boil with 1/2 tsp of 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 wooden spoon as it cooks. Season with salt and pepper. IMPORTANT: Wash your hands after handling raw mince.

Meanwhile, halve, peel and thinly slice the onion. Trim the carrot (no need to peel) and grate on the coarse side of your grater. Peel and grate the garlic (or use a garlic press). 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 onion, stir together and cook until the onion has softened, 4-5 mins.

Add the carrot and garlic to the mince, stir together then add the tomato puree. Cook, stirring, for another minute. Pour the finely chopped tomatoes into the pan with the mince along with the red wine stock pot, sugar and water (see ingredients for both amounts). 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.

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

Once thickened, stir the sauce and pasta together along with half of the chives (use whichever pan is the largest). Transfer to a large, deep ovenproof dish. Drain the mozzarella and tear into pieces. Scatter 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.

Serve the penne bake sprinkled with the remaining chopped chives on top. Enjoy!