Preheat your oven to 220°C/200°C fan/gas mark 7.

Bring a large saucepan of water to the boil with ½ tsp salt for the linguine.

Peel and grate the garlic (or use a garlic press).

In a large bowl, combine the breadcrumbs, mixed herbs, half the garlic, salt and water for the breadcrumbs (see pantry for both amounts), then add the beef and pork mince.

Season with pepper and mix together with your hands. Roll into even-sized balls, 5 per person. IMPORTANT: Wash your hands and equipment after handling raw mince.

Pop the meatballs onto a large baking tray. When the oven is hot, bake on the top shelf until browned on the outside and cooked through, 12-15 mins. IMPORTANT: The meatballs are cooked when no longer pink in the middle.

Meanwhile, when your pan of water is boiling, add the linguine and bring back to the boil. Cook until tender, 12 mins.

Once cooked, drain in a colander and pop back into the pan. Drizzle with oil and stir through to stop it sticking together.

While the pasta cooks, heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the mushrooms. Season with salt and pepper and fry, stirring occasionally, until browned, 5-6 mins.

Stir in the remaining garlic and cook for 30 secs.

Add the chopped tomatoes, red wine stock paste, sun-dried tomato paste, sugar and water for the sauce (see pantry for both amounts). Stir to combine, then lower the heat and simmer until the sauce has thickened, 5-6 mins. 

Add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.

When everything's ready, add the cooked meatballs and linguine to the pan and toss to coat, 1-2 mins.

Stir through the cheese and butter (see pantry for amount) until melted. Taste and season with salt and pepper if needed. Add a splash of water if you feel it needs it.

Share the meatball linguine between your bowls.