It’s approaching back-to-school-time so it’s timely to bring you two easy and tasty recipes for the little ones. Children seem to just love meatballs and this pasta bake is a real crowd-pleaser.

The minced pork keeps it nicely moist, which is crucial, and the crackers, or sometimes I use breadcrumbs, give it a nice texture. You could also add a little Cajun or curry spice if you enjoy those tastes. For tomatoes, I never look beyond San Marzano Italian tomatoes, and I think of them as a store cupboard essential.

Once again, there is a lovely sauce within this recipe that you will use again. Make a note of the onion, celery, garlic and tomatoes and you will always have a versatile sauce that is easy to make. This keeps well in the fridge or can be frozen, but remember that if cooking from the fridge cold, give it an extra 10 minutes in the oven. You can use whatever pasta you choose. Orzo or fusilli are good. Sometimes instead of the spinach, I use peppers or some butter beans. It is a delicious meal with a salad.

For the classic tomato spaghetti, the pasta sauce literally takes the same time to make as the pasta does to cook, which means that you can get dinner on the table in less than a quarter of an hour.

Once again, do buy the best canned Italian plum tomatoes that you can find. You will never regret it. They are the key ingredient to this simple pasta sauce and transform it into something special. Get bronze-die pasta as the texture is perfect for catching and holding the sauce.

Ingredients: Serves 4-6

225g lean minced beef

225g minced pork

8 cream crackers, crushed into fine crumbs

1 egg, lightly beaten

1 tbsp chopped fresh flat-leaf parsley

2 tbsp olive oil, extra for drizzling

1 onion, finely chopped

1 celery stick, finely chopped

1 large garlic clove, crushed

500ml passata (Italian sieved tomatoes)

2 tbsp tomato purée small handful of fresh

Basil leaves, extra to garnish

350g penne pasta

Knob of butter

225g baby spinach leaves

100g mozzarella, cut into cubes

25g freshly grated Parmesan cheese

Sea salt and freshly ground black pepper

Lightly dressed mixed salad, to serve

Method

1 Place the minced beef and pork in a bowl with the crushed cream crackers, egg and parsley. Season with salt and pepper and using your hands, give everything a good mix. Using slightly wetted hands, make about 20 even-sized balls. Arrange on a flat baking sheet, drizzle over a little olive oil to lightly coat and chill for 1 hour to firm up if time allows.

2 Heat 1tbsp of olive oil in a large pan over a medium heat and sauté the onion and celery for about 5 minutes, until lightly golden. Add in the garlic and cook for 1 minute more, stirring. Add the passata and tomato purée and season to taste. Simmer gently for 8-10 minutes, until the sauce has nicely reduced and thickened. Stir in the basil leaves and remove from the heat.

3 Meanwhile, preheat the oven to 200°C (400°F/gas mark 6). Bring a large pot of salted water to the boil.

4 Plunge the penne into the boiling salted water and simmer for 6-8 minutes, until almost tender but not quite cooked through. Drain the penne well and return to the pan.

5 Heat the remaining 1tbsp of olive oil in a deep-sided frying pan over a medium heat and sauté the meatballs for 6-8 minutes, until almost cooked through and nicely browned.

6 Heat the butter in a separate pan. Add one fistful of spinach at a time, adding another as one wilts down. Cook for 1 minute, then tip into a colander to drain. Season to taste.

7 Stir the tomato sauce into the drained penne to coat and then transfer to a 30cm x 20cm x 5cm deep ovenproof baking dish. Nestle in small mounds of spinach and arrange the meatballs on top. Scatter over the mozzarella and Parmesan.

8 Place in the oven and bake for 15-20 minutes, until bubbling. To serve, put the pasta bake straight on the table garnished with the basil leaves.

Ingredients: Serves 4

400g dried spaghetti

2 tbsp olive oil, extra for drizzling

2 garlic cloves, crushed

1 onion, finely chopped

400g can Italian plum tomatoes

Pinch of sugar

Sea salt and freshly ground black pepper

Large handful of fresh basil leaves (optional)

Parmesan shavings, to serve

Method

1 Bring a large pan of salted water to the boil. Add the spaghetti and cook for 8-10 minutes, or according to the instructions on the packet. Meanwhile, heat the olive oil in a pan over a medium heat. Add the garlic and onion and cook for 2-3 minutes, until softened but not coloured. Tip in the tomatoes and sugar and season to taste, then mash with a potato masher to break down the tomatoes.

2 Reduce the heat and simmer gently for 5-6 minutes, until the sauce has nicely reduced and thickened slightly. Blitz with a hand blender for a smooth sauce and season to taste.

3 Drain the spaghetti and return it to the pan, then stir in the tomato sauce until nicely combined.

4 To serve, divide the tomato spaghetti among warmed serving bowls and scatter over the basil, if using. Drizzle a little olive oil over each one and sprinkle over the Parmesan shavings.