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

Put a large saucepan of water on to boil with 1/2 tsp salt for the pasta. Peel and grate the garlic (or use a garlic press).

In a large bowl, combine the mixed herbs, breadcrumbs, salt and water for the meatballs (see pantry for both amounts), then add the pork mince and half the garlic.

Season with pepper and mix together with your hands. Roll into evenly-sized balls, 5 per person. IMPORTANT: Wash your hands and equipment after handling raw mince.

Pop the meatballs onto a large baking tray.

When the oven is hot, bake on the top shelf until browned on the outside and cooked through, 12-15 mins. IMPORTANT: The meatballs are cooked when no longer pink in the middle.

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

While the pasta cooks, 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 dried oregano, passata, red wine stock paste, sugar and water for the sauce (see pantry for both amounts). Bring to the boil, then reduce the heat to medium until the sauce is simmering.

Cook, stirring occasionally, until slightly thickened, 4-5 mins.

Once the sauce has thickened, add the spinach a handful at a time until wilted and piping hot, 1-2 mins.

Stir in the butter (see pantry for amount) until melted.

When the meatballs are cooked, stir them through the tomato sauce. 

Once the pasta is cooked, drain in a colander, then add them to the pan of meatballs and sauce. Stir to combine.

Taste and season with salt and pepper if needed, adding a splash of water if it's a little too thick. 

Share the meatball pasta between your bowls and sprinkle over the hard Italian style cheese to finish.

Enjoy!