a) Bring a large saucepan of water to the boil over high heat with 1/2 tsp salt. Halve, peel and chop the onion into small pieces.
b) Heat a drizzle of oil in a large frying pan on high heat. Once hot, add the pork and onion. Cook until browned, 4-5 mins.
c) Use a spoon to break up the mince 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 style herbs. Cook, stirring, for 1 min.

a) Meanwhile, add the rigatoni 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 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 finely chopped tomatoes, red wine stock paste, water for the sauce (see ingredients 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 rigatoni 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 pork rigatoni in bowls.
b) Sprinkle with the remaining Cheddar to finish.
Enjoy!