Ultimate Beef and Herb Meatball Tagliatelle

Add the beef mince to the breadcrumbs. Season with pepper and mix together with your hands.

Roll into even-sized balls, 5 per person, and pop them onto a large baking tray.

Bake the meatballs on the top shelf of your oven until browned on the outside and cooked through, 12-15 mins. IMPORTANT: Wash your hands and equipment after handling raw mince. They're cooked when no longer pink in the middle.

Once cooked, remove from the oven.

Meanwhile, bring a large saucepan of water to the boil with 1/2 tsp salt.

When boiling, add the tagliatelle to the water and bring back to the boil. Cook until tender, 3-4 mins.

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

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add half the remaining garlic and stir-fry for 30 secs.

Stir in the passata, red wine jus paste, sugar and water for the sauce (see pantry for both amounts). TIP: If your red wine jus paste has hardened, put the sachet in a bowl of hot water for 1 min to loosen.

Bring to the boil, then reduce the heat and simmer until thickened, 5-6 mins.

Meanwhile, lay the ciabatta onto a baking tray, cut-side up. Spread over the remaining garlic and drizzle with the olive oil for the garlic bread (see pantry for amount).

Sprinkle over half the cheese, then bake the bread on the top shelf of your oven until golden, 4-5 mins.

When everything's ready, add the meatballs and cooked tagliatelle to the sauce. Toss to coat, then simmer until piping hot, 1-2 mins. Add splash of water if you feel it needs it.

Stir through the remaining Parmigiano Reggiano until melted, then remove from the heat.