a) Bring a large saucepan of water to the boil with ½ tsp salt for the pasta.

b) Heat a large frying pan on medium-high heat (no oil).

c) Once hot, add the beef and pork mince and fry until browned, 5-6 mins. Use a spoon to break it up as it cooks. IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle. 

a) Meanwhile, cut the Tenderstem® broccoli into thirds.

b) Add the penne to your pan of boiling water and bring back to the boil. Cook until tender, 12 mins.

c) When the pasta has 4-5 mins left, add the broccoli to the same pan and cook for the remaining time.

a) Once the beef is browned, drain and discard any excess fat.

b) Stir in the mixed herbs and mushrooms. Cook for another 2 mins.

a) Stir in the Worcester sauce and simmer until evaporated, 30 secs.

b) Stir in the passata, sun-dried tomato paste, red wine jus paste and sugar for the sauce (see pantry for amount).

c) Bring to the boil, then lower the heat and simmer, stirring occasionally, until thickened, 4-5 mins.

a) When the pasta and broccoli are cooked, drain in a colander, then add to the sauce.

b) Stir through three quarters of the cheese until combined.

c) Add a splash of water to loosen the sauce if needed.

a) Season your penne ragu to taste with salt and pepper, then serve in bowls.

b) Sprinkle with the remaining cheese to finish.