Heat a large #saucepan{} over a medium heat and add @olive oil{1%tbsp}. Once hot, add @onion{1}(chopped) and cook gently without browning for ~{4-5%minutes}, or until softened and translucent. Add @garlic{1}(finely chopped), continue to cook for ~{2%minutes} until aromatic, then add @dried mixed herbs{1%tsp}, @tin tomatoes{400%g}, and @vegetable or beef stock{500%ml}.

Bring the sauce to a simmer, reduce the heat and simmer gently while you make the meatballs.

For the meatballs, mix together @beef mince{400%g}, @garlic{1}(finely chopped), and @dried mixed herbs{½%tsp} along with a decent pinch of @salt{} and @black pepper{}. Using wet hands, roll into 20 balls.

Heat a frying pan over a medium heat and add @olive oil{1%tbsp}. Once hot, fry the meatballs on all sides until nicely coloured, being careful not to burn them. You may need to do this in batches. Transfer to the saucepan containing the sauce.

Continue to simmer the sauce for ~{10%minutes} while you cook the spaghetti.

Bring a large #saucepan{} of water to the boil, add a pinch of @salt{}, and cook @spaghetti{400%g} according to the packet instructions. Once cooked, drain and tip into the saucepan with the meatball sauce. Mix well and serve hot.