a) Boil a full kettle. 

b) Peel and grate the garlic (or use a garlic press).

a) Heat a drizzle of oil in a large frying pan on medium-high heat. 

b) Once hot, add the sausage meat and fry until it starts to brown, 4-5 mins. IMPORTANT: Wash your hands after handling raw meat.

c) Use a spoon to break it up as it cooks, then drain and discard any excess fat.

a) Meanwhile, pour the boiled water from your kettle into a large saucepan with 1/2 tsp salt on high heat.

b) Add the linguine and bring back to the boil. Cook until tender, 12 mins.

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

a) While the pasta cooks, add the garlic and the chilli flakes (add less if you'd prefer things milder) to the sausage meat.

b) Stir and cook until fragrant, 1 min. IMPORTANT: The mince is cooked when no longer pink in the middle.

a) Add the chopped tomatoes, chicken stock paste, tomato puree and sugar (see pantry for amount) to the pan.

b) Stir together and simmer until slightly thickened, 5-6 mins.

c) Add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.

a) Add the cooked linguine to the sauce and stir in half the hard Italian style cheese. Taste and season with salt and pepper if needed.

b) Serve the your pork ragu linguine in bowls.

c) Sprinkle over the remaining cheese to finish.

Enjoy!