Bold & Juicy Cabernet Sauvignon

Once nicely browned, drain off any excess fat, then stir in the garlic. Cook for one minute. Add the chopped tomatoes, water for the sauce (see ingredients for amount), creme fraiche and stock powder. Stir well and bring to the boil, lower the heat, then simmer until thickened and reduced by half, 12-15 mins. Stir occasionally.

Meanwhile, pop the rigatoni in the pan of boiling water. Cook until tender, 12 mins then drain in a colander and return to the pan off the heat. Drizzle with some oil to stop it sticking together. TIP: When draining the pasta, save some of the pasta water in case you want to loosen the sauce later on.

When the lamb mixture has thickened, stir through the baby spinach a handful at a time until wilted, about 2 mins. Season to taste with salt and a good grind of pepper. 

Once the sauce has reduced and your pasta is cooked, toss the rigatoni through the sauce until piping hot (if it's easier, transfer everything to the pasta saucepan to combine).