Preheat your oven to 220°C/200°C fan/gas mark 7.

Bring a large saucepan of water to the boil with 1/2 tsp salt for the linguine.

Halve the chilli lengthways, deseed, then finely chop. Peel and grate the garlic (or use a garlic press).

In a large bowl, combine the breadcrumbs, Italian style herbs and half the garlic with the water and salt for the breadcrumbs (see ingredients for both amounts), then add the beef mince.

Season with pepper and mix together with your hands. Roll into evenly-sized balls, 5 per person.

Pop the meatballs onto a large baking tray. Bake on the top shelf of your oven until browned on the outside and cooked through, 12-15 mins. IMPORTANT: Wash your hands and equipment after handling raw mince. The meatballs are cooked when no longer pink in the middle.

Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, add the remaining garlic and fry for 1 min.

Stir in the beef stock paste, finely chopped tomatoes, water and sugar for the sauce (see ingredients for both amounts), then cover with a lid or foil and simmer until the sauce has thickened, 6-7 mins. Remove from the heat.

Meanwhile, when your pan of water is boiling, add the linguine and bring back to the boil. Cook until tender, 12 mins.

Once cooked, drain in a colander and pop back into the pan. Drizzle with oil and stir through to stop it sticking together.

When everything is ready, pop the sauce back on medium heat to warm through, then stir in the cooked meatballs and linguine.

Sprinkle in half the grated hard Italian style cheese. Toss to coat and combine, then taste and season with salt and pepper if needed.

Share the meatball linguine between your bowls and sprinkle over the red chilli (careful, it's hot - add less if you'd prefer things milder) and remaining cheese.

Serve the pea shoots alongside and drizzle over the balsamic glaze to finish.

Enjoy!