Basil Pesto & Beef Meatball Spaghetti

• In a medium bowl, combine beef mince, fine breadcrumbs, the egg, 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). • In a large frying pan, heat a drizzle of olive oil 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: The pesto makes these meatballs extra tender but also delicate, so handle them carefully!

Little cooks: Join the fun by helping combine the ingredients and shaping the mixture into meatballs!

• While the meatballs are cooking, cook spaghetti in the boiling water until 'al dente', 10 minutes. • Reserve some pasta water (1/3 cup for 2 people / 2/3 cup for 4 people), then drain spaghetti and return to saucepan. Drizzle with olive oil to prevent sticking.

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

• Wipe out the frying pan, then return to medium-high heat with a drizzle of olive oil. Cook mushrooms, celery, carrot, capsicum, garlic and dried oregano, tossing, until softened, 6-7 minutes. • Stir through tomato sugo, the brown sugar, butter, beef-style stock powder and a splash of reserved pasta water. Bring to a simmer.

• Add meatballs and grated Parmesan cheese. Cover with a lid (or foil). • Reduce heat to medium, then simmer until meatballs are cooked through, 6-7 minutes. Season to taste, then remove from heat.

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

Little cooks: Add the finishing touch by adding the cheese to the sauce. Careful, the sauce is hot!