• Preheat your oven to 220°C/200°C fan/gas mark 7. Boil a large pot of salted water for the linguine.
• When boiling, add the linguine to the water and bring back to the boil.
• Cook until softened, 12 mins.
• Once cooked, drain in a colander and pop back in the pot, off the heat.
• Drizzle with oil and stir through to prevent sticking. Cover to keep warm.

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

• In a large bowl, mix 2 tbsp water and ¼ tsp salt (double both for 4p) with the breadcrumbs.
• Add the pork mince and half the Italian herbs (double for 4p).
• Season with pepper and mix everything together by hand. IMPORTANT: Wash hands and equipment after handling raw mince.
• Roll into evenly-sized balls, 3-4 per person.

• Pop the meatballs onto a large (lined) baking tray.
• When the oven is hot, bake on the top shelf until browned on the outside and cooked through, 12-15 mins. IMPORTANT: Meatballs are cooked when no longer pink in the middle.

• Meanwhile, halve, peel and chop the onion into small pieces.
• Peel and grate the garlic (or use a garlic press).

• Place a pan over medium-high heat, with a drizzle of oil.
• Once hot, fry onion and garlic until slightly softened, 3-4 mins.
• Add stock, passata, Worcester sauce, 1/2 tsp sugar and 75ml water (double both for 4p). Simmer for 5-7 mins.
• Add the cooked meatballs and a knob of butter. Cook until warmed through, 1-2 mins.
• Season to taste with salt, pepper and sugar.

TIP: Loosen the sauce with a splash of water if necessary!

• Divide the cooked linguine between bowls.
• Top with your pork polpette and plenty of sauce.
• Garnish with a sprinkling of cheese.