Bring a large saucepan of water to the boil over high heat with 1/2 tsp of salt. Heat a drizzle of oil in a large frying pan on high heat and add the pork. Cook until browned, 2-3 mins. Break it up with a spoon as it cooks. Sprinkle over the Italian herbs and cook, stirring, for another minute.

Add the pappardelle to the saucepan of boiling water and cook until tender, 10 mins. When cooked, drain in a colander and drizzle with a little oil to stop it sticking together.

Meanwhile add the Worcester sauce to the pork (see ingredients for amount) and allow to bubble away until evaporated. Stir in the finely chopped tomatoes, red wine stock pot, water (see ingredients for amount) and a pinch of sugar (if you have any). 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.

When the sauce is cooked, stir in the spinach a handful at a time to wilt, 2-3 mins.

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

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