a) Bring a large saucepan of water to the boil over high heat with 1/2 tsp of salt.
b) 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, then drain and discard any excess fat. IMPORTANT: Wash your hands after handling raw mince.
c) Meanwhile, halve, peel and thinly slice the onion. Peel and grate the garlic (or use a garlic press). Add the onion to the pork, stir and cook until softened, 3-4 mins.
d) Stir in the garlic and sprinkle over the Italian herbs. Cook, stirring, for 1 min.

a) Meanwhile, add the penne to the saucepan of boiling water and bring back to the boil. Cook until tender, 12 mins.
b) When cooked, drain in a colander and pop back into the pan. Drizzle with a little oil and stir through to stop it sticking together.

a) Meanwhile, add the Worcester sauce to the pork, stir and allow to bubble away until evaporated, 30 secs.
b) Stir in the finely chopped tomatoes, red wine stock paste, water for the sauce and sugar (see ingredients for both amounts).
c) Bring to the boil, stirring, then reduce the heat to medium and simmer rapidly until the sauce thickens, 5-6 mins. TIP: Add a splash more water if it gets too thick. IMPORTANT: The mince is cooked when no longer pink in the middle.

a) While the sauce cooks, grate the Cheddar.
b) When the sauce is cooked, add the spinach to the sauce a handful at a time until wilted and piping hot, 1-2 mins.

a) Toss the drained penne through the sauce along with half the Cheddar.
b) Taste and season with salt and pepper if needed.

a) When everything is ready, serve the porky penne in bowls finished with a sprinkle of the remaining Cheddar. Enjoy!