Method

1.      Peel and dice onion.  Peel and crush garlic
2.      Wash carrot, top and tail, peel and grate.
3.      Wash, deseed and chop green chilli
4.      Grate cheese
5.      Dry fry mince until well browned
6.       Add the vegetables, pepper, chilli flakes and chilli sauce.  Cook for further few minutes.
7.      Add the tomato passata and water, crumble in the stock cube, stir well
8.      Reduce heat and simmer for 20 minutes.  Turn on grill to heat.
9.      Boil penne pasta as instructed on packet, drain and add into the beef mix.
10.   To finish, transfer into oven  proof serving dish, sprinkle with grated mozzarella and brown under heated grill (or in oven)
11.   Garnish with green chilli or chopped parsley