Beef & Basil Pesto Meatballs

In a medium bowl, combine the beef mince, fine breadcrumbs, salt, egg and basil pesto. Using damp hands, take a heaped spoonful of the beef mixture and gently shape into a small meatball. Transfer to a plate and repeat with the remaining mixture. You should get 4-5 meatballs per person.

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

Cook the spaghetti in the boiling water until 'al dente', 10 minutes. Reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people), then drain and return the spaghetti to the pan. Drizzle with olive oil to prevent the pasta from sticking. Meanwhile, heat a drizzle of olive oil in a large frying pan over a medium-high heat. Cook the meatballs, in batches, until browned, 5-6 minutes. Transfer to a plate (they will finish cooking in Step 5!).

TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.

Return the frying pan to a medium-high heat with another drizzle of olive oil, if needed. Cook the onion, garlic, dried oregano (see ingredients) and zucchini, tossing, until softened, 5 minutes. Stir in the passata, brown sugar, butter, beef-style stock powder and some reserved pasta water (1 1/2 tbs for 2 people / 3 tbs for 4 people). Bring to the boil.

Add the meatballs, then cover with a lid or foil. Reduce the heat to medium and simmer until the meatballs are cooked through, 6-7 minutes. Stir in the baby spinach leaves, then increase the heat to high and cover until just wilted, 1 minute. Season to taste, then remove from the heat.

TIP: Add a splash more pasta water to loosen up the sauce, if needed!