a) Bring a large saucepan of water to the boil with 1/2 tsp salt for the pasta.
b) Heat a large frying pan on medium-high heat (no oil).
c) Once hot, add the beef mince and cook until browned, 5-6 mins. Use a spoon to break it up as it cooks. IMPORTANT: Wash your hands and equipment 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) Once the beef is browned, drain and discard any excess fat.
b) Stir in the Italian style herbs and mushrooms and cook for another 2 mins.

a) Stir in the Worcester sauce and simmer until evaporated, 30 secs.
b) Stir in the passata, sun-dried tomato paste, sugar for the sauce (see ingredients for amount) and red wine jus paste.
c) Bring to the boil, then lower the heat and simmer until thickened, 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.
c) Stir through three quarters of the cheese until combined. Add a splash of water if your sauce needs loosening.

a) Season the penne ragu to taste with salt and pepper, then serve in bowls.
b) Sprinkle with the remaining cheese. Enjoy!