Lamb and Mushroom Ragu

a) Heat a frying pan on high heat. When hot, add the lamb mince (no oil!) and cook until browned, 5-6 mins. Use a wooden spoon to break it up as it cooks. b) Once browned, lower the heat and add the grated carrot and the sliced mushroom, stir and continue to cook until the vegetables are softened, 2-3 mins.

a) Once the pan of water is boiling add the penne and cook for 12 mins.

a) Meanwhile, add the chopped tomatoes, tomato puree, Italian herbs and the red wine stock pot to the pan with the mince. b) Season with salt and pepper. c) Bring to a simmer and cook until thick and tomatoey, 5-6 mins. d) Add a splash of water if you need to.

a) Once the pasta is cooked, drain it in a colander. b) Add the pasta to the sauce. Taste and season with salt and pepper. c) Add half the hard Italian cheese. d) Loosen with a splash of water if you need to.