• Boil the kettle. Pour boiling water into a large saucepan over high heat with a pinch of salt. Add spaghetti to the boiling water and cook, over high heat, until ‘al dente’, 9 minutes.
• Reserve some pasta water(see ingredients). Drain spaghetti, then return to 
saucepan.

TIP: ‘Al dente’ pasta is cooked through but still slightly firm in the centre.
Little cooks: Older kids can help add the pasta to the saucepan under adult supervision. Be careful, the water is boiling! 

• While the spaghetti is cooking, heat a large frying pan over high heat.
• Cook beef mince (no need for oil!), breaking up with a spoon, until just browned, 3-4 minutes.
• Meanwhile, halve snacking tomatoes. 

• To the pan with the mince, add tomatoes and soffritto mix and cook until tender,3-4 minutes.
• Reduce heat to medium, then add tomato & herb seasoning and cook until fragrant, 1 minute.
• Add tomato sugo, the reserved pasta water and brown sugar, then simmer, until slightly thickened, 1-2 minutes.
• Add baby spinach leaves and stir until wilted, 1-2 minutes. Remove from heat and stir in cooked spaghetti. Season to taste with salt and pepper.

• Divide beef and cherry tomato spaghetti between bowls.
• Sprinkle over Parmesan cheese and tear over parsley to serve. Enjoy! 

Little cooks: Add the finishing touch by sprinkling over the Parmesan and tearing over the parsley!