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 meat. The mince is cooked when it is no longer pink in the middle.

a) Meanwhile, trim and coarsely grate the carrot (no need to peel). b) Once the beef is browned, stir in the Italian 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 and tomatoey, 4-5 mins, stirring occasionally.

a) Add the penne to your pan of boiling water and cook until tender, 12 mins. b) Once cooked, drain in a colander.

a) Stir the spinach through the sauce a handful at a time until wilted. b) Add the cooked pasta and 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!