Cook the pasta, 8 to 10 mins. Bring a large pan of well-salted water to the boil and cook the pasta for 2 minutes less than the packet instructions. Reserve a mugful of pasta water before draining.

Brown the beef, 6 to 8 mins. Heat a large frying pan over a high heat with a small drizzle of oil. Add the mince, spread it out and leave it undisturbed for 1 to 2 minutes before breaking it up. Cook until deeply browned. Season with black pepper and add a pinch of chilli flakes or oregano if using.

Reduce the tomato, 4 to 5 mins. Pour in the passata, scrape up any browned bits from the base of the pan and simmer until slightly reduced.

Make it creamy, 2 mins. Turn the heat down and stir through the Boursin. Add the spinach in handfuls and stir until wilted. Loosen with a splash of pasta water until the sauce is smooth and glossy.

Finish the pasta, 2 mins. Add the drained pasta to the sauce and toss over the heat for 1 to 2 minutes, adding more pasta water as needed until the sauce clings to every piece.