Drizzle the olive oil into a large frying pan and place over a medium heat.

Chop the onion and garlic up finely. Place in the frying pan and cook for 5 minutes until they begin to soften.

Add in the ground beef and cook until browned, about 5 minutes.

Pour in the beef stock and red wine and stir.

Mix in the tomato puree, basil, oregano and white sugar. Stir thoroughly to ensure all the ingredients are well combined.

Stir in the dried pasta and increase the heat to high. Wait until the mixture begins to boil then reduce the heat to medium-low. Leave to simmer for around 15 minutes or until the pasta is cooked to your liking. Stir regularly to make sure the pasta doesn't stick to the bottom of the pan.

Dollop the cream cheese in 8 places on top of the skillet lasagne.

Sprinkle on the grated cheese and leave to cook for a final 5 minutes (without stirring) until the cheese has melted.

Scoop into individual bowls and serve immediately whilst hot.