Beef Meatballs and Linguine

Make the pasta

Boil a large pot of salted water and cook the linguine until tender, around 12 minutes. Drain it, return it to the pot off the heat, and stir through a little oil so it does not stick.

Get prepped

Meanwhile, finely chop the onion and grate the garlic.

Shape the meatballs

In a large bowl, combine the breadcrumbs, 2 tbsp water, and ½ tsp salt. Add the beef mince, half the Italian herbs, and a grind of pepper, then mix it together with your hands. Roll into even balls, about 5 per person, and wash your hands well afterwards.

Cook the meatballs

Get a large pan hot with a little oil and fry the meatballs, turning often, until browned all over and cooked through, 10 to 12 minutes. They are done when there is no pink in the centre. Lift them out and keep them warm.

Simmer the sauce

In the same pan, soften the onion and garlic for 3 to 4 minutes, adding a little more oil if it needs it. Pour in the beef stock, passata, Worcester sauce, 1 tsp sugar, and 50ml water, and simmer until it thickens a little, 5 to 7 minutes. Stir in the spinach, then return the meatballs to warm through, 1 to 2 minutes. Season, and finish with a little butter for gloss.

Garnish and serve

Toss the drained linguine through the sauce and meatballs, divide between bowls, and finish with the grated hard cheese.