Classic Spaghetti & Meatballs

Add the beef mince, panko breadcrumbs and grated Italian hard cheese to a bowl with a generous pinch of salt and pepper

Using clean hands, give everything a very good mix up until fully combined

Divide the beef mixture into 10 [20] and roll into meatballs

Peel and finely chop the brown onion[s]

Top, tail, peel and finely dice the carrot[s]

Heat a large, wide-based pan (preferably non-stick with a matching lid) with a drizzle of vegetable oil over a medium-high heat

Once hot, add the meatballs to the pan and cook for 2 min on each side or until browned

Once browned, transfer the meatballs to a plate and set aside

Return the pan to a medium heat

Tip: Add a drizzle of oil if your pan is looking a little dry!

Once hot, add the diced carrot and chopped onion with a pinch of salt to the pan and cook for 5 min or until they begin to soften

Meanwhile, boil a kettle

Peel and finely chop (or grate) the garlic

Add the spaghetti to a pot of boiled water with a large pinch of salt and bring to the boil over a high heat

Cook the spaghetti for 8-10 min or until cooked with a slight bite

Once done, drain the spaghetti and return it to the pot

While the spaghetti is cooking, dissolve the beef stock mix in 150ml [275ml] boiled water

Once the carrot and onion have softened, add the chopped garlic and cook for 30 secs

Add the chopped tomatoes, beef stock, balsamic vinegar and 1 tsp [2 tsp] sugar and give everything a good mix up

Add the browned meatballs and cook, covered, for 7-8 min or until cooked through (no pink meat!)

Meanwhile, grate the cheddar cheese

Once the meatballs are cooked through, add the drained spaghetti to the pan and give everything a good mix up until the sauce sticks to the pasta – this is your classic spaghetti & meatballs