• Boil the kettle. Pour boiled water into a large saucepan over high heat 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. TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.

• 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 the pan with the mince, add tomatoes and soffritto mix, then cook until tender, 3-4 minutes. • Reduce heat to medium, then add tomato & herb seasoning and cook until fragrant, 1 minute. • Add passata, reserved pasta water and the brown sugar, then simmer, until slightly thickened, 1-2 minutes. • Add baby spinach leaves and stir until wilted, 1-2 minutes. • Remove from heat and stir in cooked spaghetti. Season to taste with salt and pepper.

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