• 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.

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).

• In a large bowl, mix 2 tbsp water and ½ 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 with your hands. IMPORTANT: Wash hands and equipment after handling raw mince.
• Roll into evenly-sized balls, 5 per person.

• Place a large pan over medium-high heat with a drizzle of oil.
• Once hot, fry the pork meatballs until browned all over and cooked through, shifting as they colour, 10-12 mins. IMPORTANT: Meatballs are cooked when no longer pink in the middle.
• Once cooked, remove the meatballs from the pan.

• Return the (now empty) pan to medium-high heat, with another drizzle of oil if necessary.
• Once hot fry the onion and garlic until slightly softened, 3-4 mins.
• Add beef stock powder, passata, Worcester sauce, 1 tsp sugar and 75ml water (double both for 4p). Simmer for 5-7 mins.
• Add the meatballs and cook until warmed through, 1-2 mins.
• Season to taste with salt and pepper.

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

• Serve the linguine and polpette in bowls topped with plenty of sauce.
• Garnish with a sprinkling of cheese.