• Preheat oven to 240°C/220°C fan-forced. Boil the kettle. • Roughly chop tomato and brown onion. • Pick thyme leaves (see ingredients). • Finely chop garlic. • In a baking dish, combine tomato, onion, thyme leaves, a pinch of salt and pepper, and a good drizzle of olive oil. • Roast until tender and slightly charred, 20-25 minutes.

• Meanwhile, pour boiled water into a large saucepan over high heat with a pinch of salt. • Cook spaghetti in the boiling water until ‘al dente’, 10 minutes. • Reserve pasta water (1/2 cup for 2P / 1 cup for 4P). Drain spaghetti, then return to saucepan with a drizzle of olive oil.

• In a large bowl, combine panko breadcrumbs (see ingredients) and the milk. Set aside for 5 minutes. • To the soaked breadcrumbs, add pork mince, Italian herbs, the salt, and egg. • Using damp hands, roll heaped spoonfuls of pork mixture into small meatballs (5-6 per person). Transfer to a plate. TIP: The meatballs will be delicate but very tender once cooked!

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook meatballs, turning, until browned and cooked through, 8-10 minutes. Transfer to a plate.

• Once roasted tomatoes are done, remove from oven. Transfer to a food processor with the brown sugar and chicken-style stock powder and blitz until smooth. • Return frying pan to medium-high heat with a drizzle of olive oil. Cook garlic and tomato paste until fragrant, 1-2 minutes. Add tomato sauce mixture, reserved pasta water and cooked spaghetti. Cook until slightly reduced, 2-3 minutes. Remove from heat and add baby spinach leaves and meatballs, tossing to combine. Season to taste. TIP: If you don't have a food processor, use a blend or stick blender instead.

• Divide traditional pork meatballs and spaghetti between bowls. • Sprinkle over Parmesan cheese to serve. Enjoy!