Beef Meatball Spaghetti

Heat a drizzle of oil in a frying pan on medium heat. When hot, add the meatballs and fry until browned all over, 12-15 mins. TIP: Do this in batches if necessary, you want the meatballs to brown not stew! IMPORTANT: The meatballs are cooked when no longer pink in the middle. Meanwhile, pick the mint leaves from their stalks and roughly chop (discard the stalks). Trim the root from the baby gem lettuce then halve lengthways. Thinly slice widthways.

Once the meatballs are cooked, transfer to a plate then drain any remaining fat out of the pan. Add the sundried tomato paste to the pan along with half of the harissa, stir well and cook for 1 min, then pour in the finely chopped tomatoes with onion and garlic, and water (see ingredients for amount). Add the beef stock paste, and season to taste with salt and pepper. Bring to the boil, simmer until the sauce has thickened, 9-12 mins.

Meanwhile, when the water for the pasta is boiling, add the spaghetti and 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. Once the sauce has cooked, set aside 2 meatballs per wrap. Pop the remaining meatballs into the tomato sauce and heat until the meatballs are piping hot, 2-3 mins.

Add the spinach to the sauce a handful at a time until wilted and piping hot, 1-2 mins. Finally, add the drained spaghetti into the sauce and mix well. Serve in bowls with a sprinkle of the grated hard Italian cheese and enjoy!