Bacon and Beef Meatball Spaghetti

Pop the meatballs onto a large baking tray. When the oven is hot, bake on the top shelf until browned on the outside and cooked through, 12-15 mins. IMPORTANT: The meatballs are cooked when no longer pink in the middle.

When your pan of water is boiling, add the spaghetti and bring back to the boil. Cook until tender, 8 mins.

Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together. Cover with a lid.

Meanwhile, put a medium saucepan on medium-high heat. Once hot, add the bacon lardons. Stir-fry until golden, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.

Add the remaining garlic, chopped tomatoes, chicken stock paste, sugar and water for the sauce (see pantry for both amounts) into a medium saucepan.

Bring the pan to a boil. Lower the heat to medium and simmer until thickened, 6-8 mins.

When the meatballs are cooked, add them to the sauce along with the peas. Simmer for 2-3 mins.

Stir through the cooked pasta and the cheese until piping hot and melted, 1-2 mins.

Taste and season with salt and pepper. Add a splash of water if it's a little too thick.