Bring a large saucepan of water to the boil with 0.5 tsp of salt for the pasta. Heat a drizzle of oil in a large frying pan on medium-high heat. When hot, add the beef mince and fry, breaking it up with a wooden spoon, until browned, 4-5 mins.

Meanwhile, roughly chop the mushrooms. Trim and coarsely grate the carrot (no need to peel) When the beef is browned, stir in the Italian herbs, mushrooms and carrot. Cook for another 2 mins.

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

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

Stir the spinach through the sauce a handful at a time until wilted. Add the cooked pasta and stir to combine. TIP: Add a splash of water if your sauce needs loosening!

Season to taste with salt and pepper then serve the penne ragu in bowls sprinkled with the hard Italian cheese and enjoy!