• 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, 10-12 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 (per 2P) and ¼ tsp salt (per 2P) with the breadcrumbs.
• Add the pork mince and half a sachet of Italian herbs (per 2P).
• 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).
• Halve the cherry tomatoes.

• Place a pan over medium-high heat, with a drizzle of oil.
• Once hot, fry cherry tomatoes, onion and garlic until slightly softened, 3-4 mins.
• Add stock, passata, Worcester sauce, ½ tsp sugar (per 2P) and 75ml water (per 2P). Simmer for 5-7 mins.
• Add the 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!

• Just before serving, toss the linguine through the sauce.
• Divide the linguine and polpette between bowls.
• Garnish with a sprinkling of cheese.