• Boil a large pot of salted water for the rigatoni.
• When boiling, add the rigatoni to the water and bring back to the boil.
• Cook until softened, 10-12 mins.
• Once cooked, drain in a colander and pop back in the pot, off the heat.
• Drizzle with oil and stir through to prevent sticking.

TIP: If you’re in a hurry you can boil the water in your kettle.

• Meanwhile, halve, peel and thinly slice the onion.
• Peel and grate the garlic (or use a garlic press). 
• Place a large pan over medium-high heat with a drizzle of oil.
• Once the pan is hot, add the pork mince and onion. Fry until pork is browned, 5-6 mins. IMPORTANT: Wash hands and equipment after handling raw mince. Pork is cooked when no longer pink in the middle.
• Use a spoon to break up the mince as it cooks. Season with salt and pepper.

NOTE: Swapping to lamb mince? Follow the recipe as written, replacing 'pork' with 'lamb' where necessary.

• Stir in the garlic and sprinkle over half a sachet of Italian herbs (per 2P).
• Cook, stirring, until fragrant, 1 min more.
• Add the Worcester sauce, chopped tomatoes and ½ tsp sugar (per 2P) to the pan. 
• Bring to the boil, stirring, then reduce the heat to medium and simmer until the sauce thickens, 5-6 mins.

TIP: Add a splash of water if you feel it's too thick.

• When the sauce has reduced, add the spinach a handful at a time.
• Cook until wilted and piping hot, 1-2 mins.

• Stir the drained pasta, red wine jus, a knob of butter and half the cheese through the sauce.
• Season to taste with salt and pepper.

• Divide the pork pasta between bowls.
• Finish with a sprinkle of the remaining cheese.