Fill and boil your kettle. Set a pan on a medium-high heat and add 1 tbsp olive oil. Add the beef mince and fry, stirring often with a wooden spoon to break up any large lumps, for 5 mins till the mince is browned all over.

While the beef fries, peel and finely chop the onion. Trim the dry end off the celery stick and finely chop it. Tear the button mushrooms into small pieces.

Add the veg to the beef. Season with a good pinch of salt and pepper. Cook, stirring often, for 5 mins till the veg are glossy and starting to soften.

While the veg cook, peel and crush the garlic. Pick the oregano leaves and roughly chop them. Stir the garlic and half the oregano into the veg. Add 1 tsp dried oregano. Cook and stir for 1 min.

Pour in the tin of chopped tomatoes. Half-fill the tin with around 200ml cold water and add to the pan. Stir, pop on a lid (or use a baking tray if you don’t have a lid) and bring to the boil. When it’s bubbling, turn the heat down a little and simmer for 20 mins, stirring occasionally, till the bolognese sauce thickens.

Meanwhile, fill a pan with hot water from the kettle, topping it up with more water if needed. Add a pinch of salt, set on a high heat and bring back to the boil. When the water is boiling, add the gnochetti and simmer for 8-10 mins till the pasta is tender but still has a little bite. Drain the pasta.

Drain the mozzarella and coarsely grate it. Set your grill to high. Tip the pasta into the bolognese sauce and stir to mix. Taste and add more salt or pepper if you think it needs it. Divide between 2 small heatproof dishes or 1 medium dish. Top with the mozzarella and slide under the grill for 4-5 mins, till the cheese is melted and lightly coloured. Garnish with the remaining chopped oregano and serve.