• Boil the kettle. • Pour boiled water into a large saucepan with a pinch of salt. • Add spaghetti to the boiling water and cook, over high heat, until 'al dente', 10 minutes. • Reserve some pasta water (1/2 cup for 2 people / 1 cup for 4 people). Drain spaghetti, then return to saucepan.

• While the spaghetti is cooking, heat a large frying pan over high heat. • Cook beef mince (no need for oil!), breaking up with a spoon, until just browned, 3-4 minutes. • Meanwhile, halve snacking tomatoes.

• To pan with the mince, add tomatoes and soffritto mix and cook, stirring, until tender, 3-4 minutes. • Reduce heat to medium, then add tomato & herb seasoning and cook until fragrant, 1 minute. • Add diced tomatoes with onion & garlic (see ingredients), reserved pasta water and the brown sugar and simmer, stirring, until slightly thickened, 1-2 minutes. • Remove from heat and stir in cooked spaghetti. Season to taste. TIP: Add an extra splash of water if the pasta looks dry!

• Divide easy beef and cherry tomato spaghetti between bowls. • Sprinkle over Parmesan cheese to serve. Enjoy!