a) Bring a large saucepan of water to the boil on high heat with 0.5 tsp salt.

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

c) Once hot, add the pork and fry until browned, 4-5 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.

d) Meanwhile, peel and grate the garlic (or use a garlic press). Add the garlic to the pork and sprinkle over the Italian herbs. Cook, stirring, for 1 min.

a) Meanwhile, add the penne to the pan of boiling water and bring back to the boil. Cook until tender, 12 mins.

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

a) While the pasta cooks, add the Worcester sauce to the pork and allow to bubble away until evaporated, 30 secs.

b) Stir in the chopped tomatoes, red wine stock paste, water for the sauce (see pantry for amount) and a pinch of sugar (if you have any).

c) Bring to the boil, stirring, then reduce the heat to medium and simmer until the sauce has thickened, 5-6 mins. Add a splash of water if it gets too thick. IMPORTANT: The mince is cooked when no longer pink in the middle.

a) Meanwhile, grate the Cheddar.

b) When the sauce has thickened, add the spinach a handful at a time until wilted and piping hot, 1-2 mins.

a) Toss the cooked penne through the sauce along with the Cheddar.

b) Taste and season with salt and pepper if needed.

a) When ready, serve your pork penne in bowls.

b) Enjoy!