Step 1

Fill and boil the kettle, we will use it for the pasta later. Halve, peel and thinly slice the onion. Coarsely grate the beetroot. TIP: Wear rubber gloves to prevent staining your hands!

Step 2

Heat a splash of oil in a large frying pan on high heat. Once hot, add the pork mince and cook until browned, 5-6 mins. Use a wooden spoon to break it up as it cooks. IMPORTANT: The mince is cooked when it is no longer pink in the middle.Add the onion to the pan, stir together, and cook until the onion has softened, 4-5 mins. Season with salt and pepper. Pour the boiled water into a separate large saucepan with 0.5 tsp of salt. Bring back to boil on high heat.

Step 3

Add the smoked paprika and a pinch of chilli flakes (careful they're hot!) to the pork as it cooks. Mix well and cook for 30 seconds. Stir in the grated beetroot, chopped tomatoes, water (see ingredients for amount) and the chicken stock powder. Bring to the boil, stir to dissolve the stock powder, then reduce the heat to simmer until the sauce has thickened 8-10 mins.

Step 4

Meanwhile, add the spaghetti to the saucepan of boiling water. Simmer until tender, 8 mins, then drain into a colander. Return to the pan off the heat, drizzle with a little oil and stir through to stop it sticking together.Turn your grill on to high.

Step 5

Meanwhile, roughly chop the parsley (stalks and all). Grate the cheddar cheese.Once the sauce is nice and thick, mix in half the parsley, taste and season with salt and pepper if necessary. Add the drained spaghetti to the sauce and stir to combine.Transfer the saucy pasta into an ovenproof dish and sprinkle over both the cheddar and the hard Italian and the remaining parsley. Pop under the grill until the cheese has melted and the top is turning golden, 3-5 mins.

Step 6

Once your pasta is out of the oven, serve into big bowls and dig in!