Lamb Pappardelle

a) Heat a large frying pan on high heat (no oil). When hot, add the lamb. IMPORTANT: Wash your hands and equipment after handling raw mince.
b) Cook until browned, 3-4 mins. Use a spoon to break it up as it cooks, then drain and discard any excess fat.
c) Add the courgette and fry for 2-3 mins.
d) Sprinkle over the Italian style herbs and cook, stirring, for 1 min.

a) Add the Worcester sauce to the lamb and allow it to bubble away until evaporated.
b) Stir in the finely chopped tomatoes, red wine stock paste and a pinch of sugar (if you have some). Bring to the boil.

a) Reduce the heat to medium and simmer until the sauce has thickened, 6-8 mins. TIP: Add a splash of pasta water if it gets too thick. IMPORTANT: The mince is cooked when no longer pink in the middle.

a) When thickened, toss the cooked pappardelle through the sauce along with half the hard Italian style cheese (if it's easier, transfer everything to the pasta saucepan to combine) and cook until piping hot.
b) Taste and season with salt and pepper if needed.