Ultimate Spaghetti and Meatballs

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, 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 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 bacon thoroughly.

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

When everything's ready, add the meatballs and cooked spaghetti to the sauce. Toss to coat, then simmer until piping hot, 1-2 mins. Add splash of water if it's a little dry.

Stir through the Parmigiano Reggiano, then remove from the heat.