• Boil a 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.
• Drizzle with oil and stir through to stop it sticking together.

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 use your hands to mix everything together. IMPORTANT: Wash your 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, 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.
• Once cooked, transfer the meatballs from the pan.

• Return the (now empty) pan to a medium-high heat, with another drizzle of oil if necessary.
• Add the onion and garlic and fry until slightly softened, 3-4 mins.
• Add beef stock, passata, Worcester sauce, 1 tsp sugar and 50ml water (double both for 4p). Simmer for 5-7 mins.
• Add the meatballs and cook for 1-2 mins, until warmed through.
• Season to taste with salt and pepper.

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