a) Bring a large saucepan of water to the boil with 1/2 tsp of salt for the pasta.
b) Heat a drizzle of oil in a large frying pan on medium-high heat.
c) When the oil is hot, add the beef mince and cook until browned, 4-5 mins. IMPORTANT: Wash your hands after handling raw mince. The mince is cooked when no longer pink in the middle.

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

a) While the pasta cooks, trim and coarsely grate the carrot (no need to peel). Thinly slice the mushrooms.
b) Once the beef is browned, drain and discard any excess fat. Stir in the Italian style herbs, mushrooms and carrot.
c) Cook for another 2 mins.

a) Stir in the Worcester sauce and simmer until evaporated.
b) Stir in the finely chopped tomatoes and red wine stock paste.
c) Bring to the boil then reduce the heat and simmer until thick, 4-5 mins, stirring occasionally.

a) Stir the spinach through the sauce a handful at a time until wilted and piping hot, 1-2 mins.
b) When the pasta is cooked, drain in a colander then add to the sauce. Stir to combine. TIP: Add a splash of water if your sauce needs loosening.

a) Season to taste with salt and pepper then serve the penne ragu in bowls sprinkled with the hard Italian style cheese. Enjoy!