• Preheat oven to 220°C/200°C fan-forced. • Place snacking tomatoes in a medium baking dish. Drizzle with olive oil and season with salt and pepper. • Roast until blistered, 15-20 minutes.

• Meanwhile, half-fill a large saucepan with water, add a generous pinch of salt, then bring to the boil over high heat. • Cook egg fettuccine in boiling water until ‘al dente’, 3 minutes. • Reserve some pasta water (1/3 cup for 2 people / 2/3 cup for 4 people). Drain fettuccine, then return to saucepan and drizzle with olive oil.

• While fettuccine is cooking, finely chop garlic. • Roughly chop parsley. • Slice bake-at-home ciabatta in half lengthways. • In a small microwave-safe bowl, microwave the butter and garlic in 10 second bursts, until melted and fragrant. Season with salt. • Brush garlic butter over cut sides of the ciabatta and place directly on wire racks in oven. Bake until heated through, 5 minutes.

• When tomatoes have 5 minutes remaining, 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. • To beef, stir in passata, chicken-style stock powder, the salt, brown sugar and reserved pasta water, until slightly thickened, 1-2 minutes. • Add cooked fettuccine and roasted tomatoes and toss, until well combined. Season to taste.

• In a medium bowl, combine mixed salad leaves, a drizzle of vinegar and olive oil. Season.

• Divide beef fettuccine ragu between bowls. Top with basil pesto and Parmesan cheese. • Sprinkle parsley over garlic bread to serve. • Serve with herby garlic bread and salad. Enjoy!