Classic Wholewheat Spaghetti With Pork & Beef Meatballs

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

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

Divide the mixture and roll into 5 meatballs per person

Peel and finely chop your brown onion[s]

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

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

Once hot, add the meatballs to the pan and cook for 2-3 min on each side or until browned

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

Return the pan to a medium-high 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) your garlic

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

Cook the pasta for 7-9 min (10-12 min for wholewheat) or until cooked with a slight bite

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

While the pasta is cooking, dissolve your beef stock mix in 150ml [195ml] [275ml] boiled water

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

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

Add the browned meatballs and cook, covered, for 12-15 min or until cooked through (no pink meat!)

Meanwhile, grate your cheddar cheese

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