a) Bring a large saucepan of water to the boil with 1/2 tsp salt for the pasta.
b) Heat a drizzle of oil in a large frying pan on medium-high heat and add the pork. Cook until browned, 2-3 mins. Use a spoon to break it up as it cooks, then drain and discard any excess fat. IMPORTANT: Wash your hands and equipment after handling raw mince. The mince is cooked when no longer pink in the middle.
c) Meanwhile, halve, peel and thinly slice the onion. Peel and grate the garlic (or use a garlic press).
d) Add the onion to the pork and cook until softened, 4-5 mins. Sprinkle over the Italian style herbs, add the garlic and cook, stirring, for 1 more min.

a) When boiling, add the pappardelle to the water and bring back to the boil. Cook until tender, 10 mins.
b) Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.

a) Meanwhile add the Worcester sauce to the pork (see ingredients for amount) and allow to bubble away until evaporated.
b) Stir in the finely chopped tomatoes, red wine stock paste, sugar and water (see ingredients for both amounts).
c) Bring to the boil, stirring to dissolve the stock pot, then reduce the heat to medium and simmer rapidly until the sauce is thick and tomatoey, 5-6 mins. TIP: Add a splash more water if it gets too thick.

a) When the sauce is cooked, stir in the spinach a handful at a time until wilted and piping hot, 2-3 mins.

a) Toss the drained pappardelle through the sauce along with half the hard Italian style cheese (if it's easier, transfer everything to the pasta saucepan to combine).
b) Taste and season with salt and pepper if needed.

a) Serve the porky pappardelle in bowls finished with a sprinkle of the remaining hard Italian style cheese. Enjoy!