Kids’ Bolognese

Add the rigatoni (use suggested amount) to the saucepan of boiling water and cook for 10 minutes, or until 'al dente'. TIP: 'Al dente' means the pasta is cooked through but still has a bit of firmness in the middle. Note: Be sure to use the suggested amount of pasta in order for your dish to be perfectly balanced, just the way we planned it! Drain, return to the saucepan and drizzle with olive oil to prevent sticking.

While the rigatoni is cooking, heat a good drizzle of olive oil in a large frying pan over a medium-high heat. Add the pork mince and cook, breaking up with a wooden spoon, for 3-4 minutes, or until browned. Add the red onion and zucchini and cook for 4 minutes, or until soft. Add a drizzle more olive oil, the garlic and oregano and cook for 1-2 minutes, or until fragrant

Add the passata, tomato paste, balsamic vinegar and sugar to the pork mince, crumble in the vegetable stock cube and mix well. Simmer for 5 minutes, or until slightly thickened. Season with a pinch of black pepper and add the baby spinach leaves and chopped basil (reserve some for garnish!). Stir through for 1 minute, or until wilted. Stir through the butter until melted. Season to taste with salt and pepper. Add the cooked rigatoni and toss until coated in the sauce.

While the sauce is simmering, finely grate the Parmesan cheese.