Cheat's Italian Pork & Veggie Bolognese

Return the frying pan to a high heat with a good drizzle of olive oil. Add the onion and pork mince and cook, breaking up with a spoon, until softened, 3-4 minutes. Reduce the heat to medium-high. Add another drizzle of olive oil to the pan, along with the garlic and dried oregano (see ingredients) and cook until fragrant, 1-2 minutes. Add the carrot and cook, stirring, until softened, 3 minutes.

While the pork mince is cooking, cook the penne in the boiling water until 'al dente', 10 minutes. Reserve some pasta water, then drain, and return to the saucepan with drizzle with olive oil to prevent the penne sticking together. TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.

Add the diced tomatoes and brown sugar to the pork mince. Crumble in the beef stock (1 cube for 2 people / 2 cubes for 4 people) and mix well. Simmer until slightly thickened, 5 minutes. Season with pepper and add the baby spinach leaves. Cook, stirring, until wilted, 1 minute. Add the butter and 1/2 the grated Parmesan cheese and stir until melted, 1 minute. TIP: Simmer for an extra 10 minutes if you have time!

When the bolognese has finished cooking, add the cooked penne to the pan and toss until well coated. Add a splash of reserved pasta water if the sauce looks too thick. Season to taste. TIP: Toss the pasta and sauce in the large saucepan if your frying pan isn't big enough.