1. In a large pan or work, add the oil on a medium to high heat and fry the onion, pepper and mushrooms for 5 mins. Stir in the mince and garlic and fry for another 5 mins. Tip in the tomatoes, red wine, chipotle paste and vegetable stock, season with salt & pepper and bring to the boil. Reduce the heat and simmer for 30 mins.

2. For the last 10 mins, cook the pasta in a large pan according to instructions, then drain and transfer over into the wok. Give everything a good mix then serve into 4 separate bowls followed by sprinkling the cheese on top!