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

Trim the carrot, then coarsely grate (no need to peel).

Heat a large frying pan on medium-high heat with a drizzle of oil.

Once hot, add the carrot and beef and pork mince. Fry until the mince has browned, 5-6 mins. Use a spoon to break up the mince as it cooks.

When the mince has browned, drain and discard any excess fat. Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle.

Meanwhile, peel and grate the garlic (or use a garlic press).

Once the mince has browned, stir in the garlic and fry until fragrant, 1 min.

Stir in the passata, red wine stock paste, sugar and water for the ragu (see pantry for both amounts). Bring to a boil, then reduce the heat and simmer until thickened, 3-4 mins.

Season with salt and pepper, then remove from the heat.

While the sauce simmers, melt the butter (see pantry for amount) in a saucepan on medium-high heat.

Once the butter has melted, stir in the flour (see pantry for amount). Cook, stirring, until it forms a paste, 1-2 mins - you've made a roux!

Gradually stir in the water for the sauce (see pantry for amount). Bring to the boil, stir and simmer until thickened, 1-2 mins.

Stir in the creme fraiche and half the hard Italian style cheese until the cheese has melted, 1-2 mins. Season with salt and pepper, then remove from the heat.

Add a splash of water to the ragu if it's a little too thick. Taste and season with salt and pepper if needed.

In an appropriately sized ovenproof dish, spread a third of the ragu sauce in an even layer. Cover with a layer of lasagne sheets, then a layer of the cheese sauce. Repeat until you have three layers of ragu, lasagne sheets and cheese sauce. Finish with a sprinkle of the remaining hard Italian style cheese on top.

Add to the middle shelf of the oven and bake until golden and bubbling, 25-30 mins.

Once ready, cut the lasagne into quarters and share between your plates.

Serve with the rocket leaves alongside.

Drizzle some oil and the balsamic glaze over the rocket to finish.