Basil Pesto Beef & Bacon Meatballs

• In a large frying pan, heat a drizzle oil over medium-high heat. Cook diced bacon, breaking up with a spoon, until golden, 4-6 minutes. Transfer to a plate. • In a medium bowl, combine beef mince, fine breadcrumbs, basil pesto and a pinch of salt and pepper. • Using damp hands, roll heaped spoonfuls of beef mixture into small meatballs (4-5 per person).

TIP: The pesto makes these meatballs extra tender but also delicate, so handle them carefully!

• Cook spaghetti in the boiling water until 'al dente', 10 minutes. Reserve some pasta water (1/2 cup for 2 people / 1 cup for 4 people), then drain spaghetti and return to saucepan. • Drizzle with olive oil to prevent sticking. While pasta is cooking, heat a drizzle of olive oil in a large frying pan over medium-high heat. Cook meatballs, gently turning, until browned, 5-6 minutes (cook in batches if pan is getting crowded). Transfer to a plate.

TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre. TIP: Meatballs will continue cooking in step 5!

• Wipe out frying pan, then return to medium-high heat with another drizzle of olive oil. Cook mushrooms, until slightly browned, 3-4 minutes. • Add zucchini and cook, until tender, 2-3 minutes. Add garlic and garlic & herb seasoning and cook until fragrant, 1 minute. • Stir in passata, the brown sugar, butter, reserved pasta water and the salt. Stir to combine.

• Reduce heat to medium-low and return meatballs and cooked bacon to the pan. Cover with a lid or foil and simmer until the meatballs are cooked through, 4-6 minutes. • Stir in baby spinach leaves, until just wilted, 1 minute. Season to taste, then remove from heat.