Bacon & Broccoli Spaghetti

Add the spaghetti to the saucepan of boiling water and cook until ‘al dente’, 9 minutes. Reserve the pasta water (3/4 cup for 2 people / 1 1/2 cup for 4 people), drain and drizzle with olive oil to prevent sticking. TIP: 'Al dente' means the pasta is cooked through but is still a little firm.

While the spaghetti is cooking, finely chop the garlic (or use a garlic press). Finely chop the red onion (see ingredient list). Heat a large frying pan with a drizzle of olive oil over a medium-high heat. Add the diced bacon and cook until golden, 5-6 minutes. Add the onion and cook until softened, 4-5 minutes. Add the garlic & herb seasoning, a pinch of chilli flakes (if using) and 1/2 the garlic. Cook until fragrant, 1-2 minutes.

Add the tomato paste, passata, brown sugar, reserved pasta water (1/2 cup for 2 people / 1 cup for 4 people) and crumble in the beef stock. Simmer over a medium heat until thickened, 1-2 minutes. TIP: loosen with a little more reserved pasta water if needed. Add the butter and stir through until melted, 1 minute. Remove from the heat.

Add the spaghetti and grated Parmesan cheese (reserve a small amount for garnish) to the tomato sauce and toss to combine. Season to taste with salt and pepper.