One-Pot Bacon & Beef Meatball Ragu Fusilli

• In a large saucepan, 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 diced bacon and carrot, breaking up with a spoon, until golden, 4-5 minutes.

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

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