Ultimate Spaghetti and Meatballs

Pop the meatballs onto a large baking tray and drizzle with oil.
Bake on the top shelf of your oven until browned on the outside and cooked through, 12-15 mins. Once cooked, remove from the oven. IMPORTANT: The meatballs are cooked when no longer pink in the middle.

While the meatballs bake, add the spaghetti to the pan of boiling water 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.
Meanwhile, peel and grate the garlic (or use a garlic press). Heat a drizzle of oil in a large frying pan 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 lardons thoroughly.

Add half the garlic to the bacon and stir-fry for 30 secs.
Stir in the water and sugar for the sauce (see ingredients for both amounts), passata and red wine jus paste. Bring to the boil, then reduce the heat and simmer until thickened, 5-6 mins.
Meanwhile, in a small bowl, mix together the remaining garlic, half the Parmigiano Reggiano and the olive oil for the garlic bread (see ingredients for amount).

Halve the ciabatta and lay onto a baking tray, cut-side up. Spread the cheesy mixture on top.
Bake the garlic bread on the top shelf of your oven until golden, 6-7 mins.
Meanwhile, halve the tomatoes. Just before you are ready to serve, pop the baby leaf mix and tomatoes into a medium bowl, drizzle with oil and toss to coat.