Boil the kettle ready to cook the pasta. Peel and grate the carrot. Preheat oven to 200c.

Add the oil to a pan and add the mince. Cook the mince on a medium heat until it is brown and water has started to evaporate. Approx 8 mins.

Meanwhile, add the pasta and boiling water to a pan and cook to instructions. Remove from heat and drain in a colander when ready. Keep to the side.

Once the meat has browned, add the grated carrot and tomato purée and cook for a further 1-2 mins.

Add the passata, beef stock pot and boiling water to the mince. Season with pepper to taste. Heat for another 5 mins or until the stock pot has dissolved.

Once the mixture starts to thicken, add the pasta and stir in.

Take the pan off the heat and transfer the pasta and mince mixture to a oven proof dish.

Slice the mozzarella into circles and add on top. Place in the oven until the cheese has melted and started to colour. Approx 10 mins.

Remove from the oven, garnish with basil and serve with Parmesan. (And garlic bread - 😋)