Bring a large saucepan of water to the boil with ½ tsp salt.

Peel and grate the garlic (or use a garlic press). 

When boiling, add the rigatoni to the water and bring back to the boil. Cook until tender, 12 mins.

Meanwhile, heat a large frying pan on medium-high heat (no oil).

Once hot, add the beef and pork mince and mushrooms and fry until browned, 5-6 mins. Use a spoon to break the mince up as it cooks, then drain and discard any excess fat. 

Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle.

Add the garlic to the beef and fry until fragrant, 1 min.

Stir in the passata, red wine stock paste, dried oregano, sugar and water for the sauce (see pantry for both amounts).

Bring to the boil, then lower the heat and simmer until thickened, 10-12 mins.

Meanwhile, preheat your grill to high.

Once your pasta is cooked, reserve some pasta water (see pantry for amount), then drain in a colander.

Return the pasta to the pan, off the heat. Drizzle with oil, then mix in the creme fraiche, chicken stock paste and reserved pasta water. 

Transfer your creamy pasta to an appropriately sized ovenproof dish, making sure the bottom is entirely covered.

Spoon the ragu over the top in an even layer and sprinkle over the cheese.

Grill until golden brown and bubbling, 4-5 mins.

When ready, share your upside down pasta bake out between your bowls.

Serve the baby leaf salad alongside, drizzling a little olive oil over the leaves to finish.