Bolognese-Style Beef Meatballs

• Half-fill a large saucepan with water, then add a generous pinch of salt and bring to the boil. Cook fettuccine, uncovered, over high heat until ‘al dente’, 9 minutes. • Reserve 1/4 cup of pasta water, then drain and return cooked fettuccine to the saucepan.

• While the pasta is cooking, heat a large frying pan over medium-high heat with a generous drizzle of olive oil. • Cook meatballs, turning, until browned and cooked through, 8-10 minutes (cook in batches if pan is getting crowded). Transfer to a plate. • Wipe out frying pan, then return to medium-low heat with a drizzle of olive oil. Cook garlic until fragrant, 1 minute. • Add tomato sugo, chicken-style stock powder, baby spinach leaves, cooked meatballs and reserved pasta water. Cook until slightly reduced, 1-2 minutes. • Remove pan from heat, add cooked fettuccine and the butter and toss to combine. Season to taste.