Beef & Red Pesto Meatballs

• In a medium bowl, combine beef mince, fine breadcrumbs, red pesto and a pinch of salt. • Using damp hands, gently shape heaped spoonfuls of mixture into small meatballs (4-5 per person). Transfer to a plate.

• Cook fettuccine in the boiling water until 'al dente', 9 minutes. Reserve some pasta water (3/4 cup for 2 people / 1 1/2 cups for 4 people), then drain and return to saucepan. Drizzle with olive oil to prevent sticking. • Meanwhile, heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook meatballs until browned, 5-6 minutes (the meatballs will continue cooking in step 5!). Transfer to a plate.

• Wipe out frying pan and return to medium-high heat with a drizzle of olive oil. Add carrot, garlic and tomato paste and cook until fragrant, 1 minute. • Add passata, reserved pasta water, garlic & herb seasoning, beef-style stock powder and the brown sugar, then bring to a simmer, 1 minute.

• Return meatballs to the pan, then cover with a lid or foil. Reduce heat to medium, then simmer until meatballs are cooked through, 6-7 minutes. • Remove from heat. Add baby spinach leaves, the butter and fettuccine, tossing, until well combined. Season to taste.

TIP: Add a dash of water to loosen the sauce if needed!