Traditional Beef Meatballs & Spaghetti

• Meanwhile, pour boiled water into a large saucepan over high heat with a pinch of salt. • Cook spaghetti in the boiling water until ‘al dente’, 10 minutes. • Reserve pasta water (1/2 cup for 2 people / 1 cup for 4 people ). Drain spaghetti, then return to saucepan with a drizzle of olive oil.

• In a large bowl, combine panko breadcrumbs (see ingredients) and the milk. Set aside for 5 minutes. • To the soaked breadcrumbs, add beef mince, Italian herbs, the salt and egg. • Using damp hands, roll heaped spoonfuls of beef mixture into small meatballs (5-6 per person). Transfer to a plate.

TIP: The meatballs will be delicate but very tender once cooked!

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook meatballs, turning, until browned and cooked through, 8-10 minutes. Transfer to a plate.

• Once roasted tomatoes are done, remove from oven. Allow to cool slightly. Transfer to a food processor with the brown sugar and chickenstyle stock powder and blitz until smooth. • Return frying pan to medium-high heat with a drizzle of olive oil. Cook garlic and tomato paste until fragrant, 1-2 minutes. Add tomato sauce mixture, reserved pasta water and cooked spaghetti. Cook until slightly reduced, 2-3 minutes. Remove from heat and add baby spinach leaves and meatballs, tossing to combine. Season to taste.

TIP: If you don't have a food processor, use a blender or stick blender instead.