• Boil a large pot of salted water for the pasta.
• When boiling, add the pasta 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.

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

• Meanwhile, place a pan over medium-high heat (without oil).
• Peel and grate the garlic (or use a garlic press).
• Once the pan is hot, add the mince and cook until browned, 5-6 mins. Use a spoon to break it up as it cooks. IMPORTANT: Wash hands and equipment after handling raw mince.
• Add the garlic (with a drizzle of oil if necessary) and cook, stirring, until fragrant, 1 min.

• When the garlic is fragrant, add the stock, chopped tomatoes, chilli flakes (use less if you don't like spice), ¼ tsp sugar (per 2P) and 100ml water (per 2P) to the pan.
• Bring to the boil then reduce to a simmer.
• Cook until thickened, stirring occasionally, 10-12 mins. IMPORTANT: Mince is safe to eat when no longer pink in the middle.

TIP: Add a splash of water to the sauce if it becomes too dry.

• Meanwhile, trim the salad leaves and roughly chop half widthways (use all for 4P and 6P).
• In a salad bowl, combine the balsamic vinegar, 1 tbsp oil (per 2P) and a pinch of sugar.
• Mix well to combine.
• Just before serving, toss the salad leaves through the dressing.

• When everything is ready, add the drained linguine to the sauce in the pan.
• Toss until coated in the sauce and warmed through, 1 min.
• Season to taste with salt and pepper.

• Share the beef linguine between your bowls.
• Top with a sprinkling of cheese.
• Serve the balsamic salad alongside.