Fill a jug with 500ml boiling water. Add the porcini mushrooms and leave them to soak for 30 minutes.

Put the pasta in a large pan of boiling water and cook for 2 minutes less than the packet instructions. Drain and put to one side.

Peel and dice the onion, garlic and carrot. Put the oil in a pan over a medium heat and add the carrot and onion and cook for 2 minutes.

Add the mince and garlic. Cook until the mince has browned.

Stir in the tomato puree. Tip in the porcini mushrooms (and the water they soaked in), passata, sugar and mixed herbs. Season with salt and pepper. Stir, then simmer for 30 minutes.

Add the pasta and transfer to an ovenproof dish. Top with the grated cheese and put under a hot grill for 5-8 minutes or bake in the oven at 180 degrees Celsius for 40 minutes until golden and bubbling.