Heat a saucepan over a medium heat then slowly add the olive oil. Once hot, add the onion and cook gently until softened and translucent.

Add the garlic and continue to cook for two minutes, then add the dried herbs, tomatoes and beef stock cube. Bring the sauce to a simmer, reduce the heat and simmer gently while you make the meatballs.

For the meatballs, mix together the minced meat, garlic and herbs along with a decent pinch of salt and pepper. Using your hands roll into 20 balls about the size of a golf ball.

Heat a frying pan over a medium heat then add the olive oil. Once hot, fry the meatballs on all sides until nicely coloured, be careful not to burn them. You may need to do this in batches.

Continue to simmer the sauce for 10 minutes while you cook the spaghetti in a large saucepan.

Bring the water to the boil, add a pinch of salt and cook the spaghetti according to the packet instructions. Once cooked, drain and tip into the saucepan with the meatball sauce.

Enjoy 👍