Preheat your oven to 220°C/200°C fan/gas mark 7.

Halve the baguette lengthways. Cut the Camembert into 1cm thick slices. Halve any large pieces.

Pick the rosemary leaves from their stalks and roughly chop (discard the stalks).

Heat a saucepan with a tight-fitting lid on medium-high heat (no oil).

Add the beef and juices from the packet. Stir in the passata, red wine stock paste, Worcester sauce, sugar and water for the sauce (see pantry for both amounts). 

Simmer with the lid on until the beef is tender, 10-15 mins. IMPORTANT: Ensure the beef is piping hot throughout.

Meanwhile, pop the baguette halves onto a lined baking tray, cut-side up. 

Lay the Camembert slices evenly over both baguette halves. Sprinkle over the rosemary - as much as you'd like!

Bake on the top shelf of your oven until the cheese is melted and lighlty golden, 10-15 mins.

Meanwhile, once the beef is tender, remove the lid. Use two forks to shred the beef. Season with salt and pepper.

Stir in the tagliatelle.

Simmer on low until the pasta is cooked and the sauce has thickened, 5-6 mins.

Stir in the spinach in handfuls, butter (see pantry) and half the cheese, making sure it's piping hot, 1-2 mins.

Season with salt and pepper. Add a splash of water if it's too thick.

Share the ragu and tagliatelle between your bowls. Sprinkle over the remaining cheese.

Serve the loaded Camembert baguettes and rocket alongside.

Spoon the onion marmalade over the cheesy baguettes and finish by drizzling some olive oil over the rocket leaves.