a) Fill a large saucepan with the boiling water and a pinch of salt, bring back to the boil on high heat. b) Heat a large frying pan on high heat (no oil) and add the pork. Cook, breaking up with a spoon, until just browned, 3-4 mins. c) Sprinkle over the Italian herbs and cook, stirring, for another minute.

a) Add the pappardelle to the saucepan of boiling water and cook for 6 mins. b) When cooked, drain in a colander and drizzle with a little oil to stop it sticking together.

a) Meanwhile add the Worcester sauce to the pork and allow to bubble away for a few seconds. b) Stir in the finely chopped tomatoes, stock pot, water (see ingredients for amount) and a pinch of sugar (if you have some). c) Bring to the boil then reduce the heat to medium and simmer until the sauce has thickened, 5-6 mins. TIP: Add a splash more water if it gets too thick.

a) When the sauce has thickened, stir in the spinach a handful at a time to wilt.

a) Toss the pappardelle through the sauce along with half the 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 cheese.