• Boil the kettle. Heat a large frying pan over high heat. • Cook beef mince (no need for oil!), diced bacon and soffritto mix, breaking up mince with a spoon, until just browned, 5-6 minutes.

• Meanwhile, half-fill a medium saucepan with boiling water over medium-low heat, then add a generous pinch of salt. • Add pumpkin, sundried tomato & feta ravioloni and simmer until 'al dente', 3 minutes. Reserve some pasta water (1/3 cup for 2 people / 2/3 cup for 4 people).

• Reduce frying pan to medium heat, add tomato paste, Nan's special seasoning and a pinch of chilli flakes (if using) and cook, until fragrant, 1-2 minutes. • Using a slotted spoon, add ravioloni to frying pan and toss. Remove from heat, then add the butter, brown sugar and reserved pasta water, and stir to combine. Season with pepper.

• Divide bacon and beef ravioloni between bowls. • Serve with rocket leaves and grated Parmesan cheese. Enjoy!