• Preheat oven to 220°C/200°C fan-forced. • In a medium bowl, combine beef mince, Italian herbs, the salt, fine breadcrumbs and egg. Using damp hands, roll heaped spoonfuls of the 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 snacking tomatoes.

• Remove baking dish from oven, then add snacking tomatoes, diced tomatoes with onion & garlic (see ingredients), garlic & herb seasoning, the 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 meatballs to the oven and bake until tomatoes are softened, a further 50-55 minutes. • Remove dish from oven. Uncover, then gently stir. Return to the oven. Bake, uncovered, until sauce is slightly thickened, a further 10-15 minutes.

• When meatballs have 10 minutes remaining, bring a large saucepan of salted water to the boil. Cut lasagne sheets in 2cm thick ribbons. • Add lasagne ribbons to boiling water, cook over high heat until 'al dente', 3-4 minutes. When the pasta is ready, reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people), then drain lasagne ribbons and return to saucepan. Drizzle with oil if needed. • When the meatballs are ready, transfer to a plate. Gently stir spinach leaves and pasta through the sauce in the baking dish (add a splash of reserved pasta water to loosen sauce if needed). Season to taste.

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