• Boil a large pot of salted water for the rice.
• Add the rice and cook for 10-12 mins.
• Drain in a sieve and pop back in the pot.
• Cover with a lid and leave to the side until ready to serve.

TIP: If you’re in a hurry you can boil the water in your kettle.

• Halve, peel and chop the onion into small pieces.
• Peel and grate the garlic (or use a garlic press).
• Thinly slice the basil (stalks and all).

• In a large bowl, mix half the breadcrumbs, 2 tbsp water and ½ tsp salt (double all quantities for 4p).
• Add the beef mince and dried Italian herbs.
• 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.

• Heat a drizzle of oil in a large pan on medium-high heat.
• Once hot, add the meatballs and fry until browned all over and cooked through, 10-12 mins. IMPORTANT: The meatballs are cooked when no longer pink in the middle.
• Remove from the pan when cooked.

• Return the (now empty) pan to a medium-high heat, with another drizzle of oil if necessary.
• Fry the onion and garlic until slightly softened, 3-4 mins.
• Add the passata, Worcester sauce and 1 tsp sugar (double for 4p). Simmer for 5-7 mins.
• Mix through the spinach and half the basil. Add the meatballs and cook for 1-2 mins, until warmed through. Season to taste with salt and pepper.

• Serve the rice in bowls, topped with meatballs and sauce.
• Garnish with remaining chopped basil.