Heat the oil in a saute pan over medium high heat.
Fry the onion until it softens, about five minutes. Add the celery, carrot, courgette and mushrooms (if using) and fry for a few more minutes.
Add the beef mince and season well with salt and pepper. Fry until well browned.
Add the Worcestershire sauce and tomato puree and stir until well combined.
Pour in the stock, stir well and then sprinkle over the alphabetti pasta. Turn the heat down to medium low and leave to cook for 10-15 minutes, stirring occasionally, until the pasta is cooked.
Serve with a tower of hot buttery mashed potatoes and steamed greens.
My creamy mashed potatoes: Peel and wash around 1 kg floury potatoes such as Maris Piper or the Shetland-grown premier (my absolute favourite!). Chop into 1 inch cubes, pop in a large pan, cover with cold water and bring to the boil. Gently simmer until tender. A fork, when inserted into a potato, will not be able to pick it up when the potatoes are cooked. Drain cooked potatoes in a colander, return potatoes to the pan and place on the hot hob for around 60 seconds to evaporate the extra moisture. Add 50 grams butter and a good splash of full fat milk and mash until light and creamy. Use a hand mixer to make it extra creamy, if you want.