One-Pan Beef Meatball Ragu Fusilli

• In a large deep frying pan, heat a generous drizzle of olive oil over medium-high heat. • Cook meatballs, turning, until browned, 3-5 minutes (cook in batches if your pan is getting crowded). Transfer to a plate. TIP: The meatballs will finish cooking in step 4!

• Return pan to medium-high heat with a drizzle of olive oil. • Cook carrot, tossing, until tender, 4-5 minutes.

• To pan, add garlic & herb seasoning, garlic paste and tomato paste and cook until fragrant, 1 minute. • Add fusilli, passata, chicken stock pot, the boiling water (2 cups for 2 people / 4 cups for 4 people), brown sugar and cooked meatballs to the pan, gently stirring to combine. • Bring to the boil, then reduce heat to medium-low. Cover with a lid and simmer, stirring occasionally, until fusilli is 'al dente', 13-15 minutes.

TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.

• Remove lid from the pan, then stir through baby spinach leaves, the butter and half the Cheddar cheese, until wilted and melted, 1 minute. Season to taste.