The beef is browned first to build flavour and prevent the mince releasing too much liquid into the sauce. If you prefer a true dump and bake version, you can add the raw mince directly to the dish and break it up well into the sauce before baking. The texture will be slightly softer and you may need an extra 5 minutes cooking time.

If you prefer, you can use spinach and ricotta ravioli or tortellini.

For added veg you can stir in 2 large handfuls of fresh spinach with the ravioli before baking. It wilts into the sauce and boosts fibre without changing the flavour much. Add ½–1 red pepper when mixing the sauce. It adds sweetness and works really well with the tomato ragu.