Penne Ragu Pasta Bake

Meanwhile, trim the carrots (no need to peel) and grate on the coarse side of your grater. Add the penne to the boiling water and cook for 8-10 mins. When cooked, drain in a colander and drizzle with a little oil to stop it sticking. Add the carrots to the beef mince, stir together then add the tomato puree. Cook, stirring, for another minute.

Pour the finely chopped tomatoes into the pan with the mince along with the red wine stock pot and water (see ingredients for amount), bring to the boil, stirring to dissolve the stock pot then reduce the heat and simmer until thick and tomatoey, 10-12 mins. Season to taste with salt and pepper if needed.

Meanwhile, roughly chop the basil. Trim the cucumber, quarter lengthways then chop into 1cm chunks. Halve the cherry tomatoes. Pop the cucumber and tomatoes in a bowl and season with salt and pepper. In a separate bowl, mix together the balsamic vinegar and oil (see ingredients for amount). 

Stir together the pasta and sauce along with half of the basil (use whichever pan is the largest!) and transfer to a large deep ovenproof dish. Tear up the mozzarella and scatter over the top, then sprinkle over the hard Italian cheese. Bake until the cheese is melted and bubbly, 8-10 mins.