• Preheat oven to 220°C/200°C fan-forced. • In a medium bowl, combine beef mince, Italian herbs, beef-style stock powder, fine breadcrumbs and the egg. • Using damp hands, roll heaped spoonfuls of mixture into small meatballs (4-5 per person). Transfer to a baking dish. Drizzle with olive oil, gently turning to coat. • Bake meatballs until lightly browned, 10-15 minutes. • Meanwhile, halve cherry tomatoes.

• Remove baking dish from oven, then add cherry tomatoes, passata, garlic & herb seasoning, the salt, water, butter and brown sugar. Turn meatballs to coat. Cover baking dish tightly with foil. • Reduce oven to 180°C/160°C fan-forced. Return baking dish to the oven and bake until tomatoes are softened, a further 50-55 minutes. • Remove from oven. Uncover, then gently stir meatballs and sauce. Return to the oven. Bake, uncovered, until sauce is slightly thickened, a further 10-15 minutes.

• When the meatballs have 25 minutes remaining, bring a large saucepan of salted water to the boil. • Cook spaghetti in the boiling water until ‘al dente’, 10 minutes. • When the pasta is ready, reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people), then drain pasta and return to pan. • When the meatballs are ready, transfer to a plate. Gently stir baby spinach leaves and spaghetti through the sauce in the baking dish. Season to taste. TIP: If needed, loosen the pasta sauce by stirring through a splash of water.

• Divide spaghetti and sauce between bowls. Top with slow-cooked Italian beef meatballs. • Sprinkle with grated Parmesan cheese to serve. Enjoy!