Ultimate Spaghetti and Meatballs

Roll the mince into even-sized balls, 5 per person.
Pop the meatballs onto a large baking tray and bake on the top shelf of your oven until browned on the outside and cooked through, 12-15 mins. IMPORTANT: The meatballs are cooked when no longer pink in the middle.
Once cooked, remove from the oven.

Meanwhile, 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, pop back in the pan. Drizzle with oil and stir to stop it sticking together.
While the spaghetti cooks, 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 of the remaining garlic to the bacon 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). 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 pantry 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.
When everything is ready, stir the meatballs and cooked spaghetti through the sauce, simmer until piping hot, 1-2 mins. Add a splash of water if it's a little dry.
Mix in half of the remaining cheese, remove from the heat.