Preheat the oven to 180°C/350°F/Gas Mark 4.

Bring a large saucepan of salted water to a boil. Add 180 grams of penne and cook for 12 minutes or until al dente.

Meanwhile, heat a large frying pan over medium heat. Add 90 grams of bacon lardons and cook for 2 minutes or until golden brown.

Add 250 grams of beef mince to the pan and cook for 5 minutes or until browned.

Trim, halve, and thinly slice 1 carrot. Add the carrot and 1 tablespoon of tomato puree to the pan and cook for 1 minute.

Add 1 tin of chopped tomatoes, 1 tablespoon of red wine stock, and 50 Millilitres of water to the pan. Bring to a boil, then reduce heat and simmer for 12 minutes or until the sauce has thickened.

Tear 1 mozzarella ball and grate 25 grams of parmesan cheese.

Drain the pasta and add it to the pan with the sauce. Mix well.

Transfer the pasta and sauce to an ovenproof dish. Top with torn mozzarella and grated parmesan.

Bake in the preheated oven for 10 minutes or until the cheese is melted and bubbly.

Divide the pasta between two bowls and serve.