All In One Cheesy Lean Pork Bolognese Bake

Preheat the oven to 180°C/ 160°C (fan)/ gas 4

Boil a kettle

Peel and roughly chop your garlic

Dice your tomato[es] roughly

Roughly chop your chestnut mushrooms

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium-high heat

Once hot, add the chopped garlic and cook for 1 min or until fragrant

Once fragrant, add your lean pork mince with the chopped chestnut mushrooms, dried oregano and a generous pinch of salt and pepper, then cook for 5-6 min or until the mince is starting to brown, breaking it up with a wooden spoon as you go

Meanwhile, dissolve your beef stock mix in 400ml [520ml] [700ml] boiled water

Once the mince has started to brown, add the diced tomato[es], your tomato paste and balsamic vinegar to the pan and cook for 1-2 min further, giving everything a good mix up – this is your bolognese sauce

Add your tortiglioni pasta and butternut squash cubes to an oven-proof dish

Pour the bolognese sauce and beef stock over and give everything a good mix up

Tip: Try to make sure that most of the pasta is submerged in the liquid

Cover the dish with tin foil, put it in the oven and cook for 20 min, then remove it from the oven and mix everything together

Tip: Add a splash of water if it's looking a little dry

Return the dish to the oven for 20 min further or until the pasta is cooked, the sauce resembles a ragù-like consistency and the mince is cooked through (no pink meat!)

Meanwhile, grate your cheddar cheese

Once the pasta is cooked, increase the oven temperature to 220ºC/ 200°C (fan)/ gas 7

Remove the dish from the oven and discard the tin foil

Top with the grated cheese and return the dish to the oven for a further 5 min, or until the cheese is golden brown – this is your cheesy lean pork bolognese bake