Ingredients

• 2 tbsp oil
• 250g minced beef
• 4 sausages (skins removed)
• 1 onion, finely diced
• 1 garlic clove, crushed
• 2 carrots, grated
• 1 courgette, grated
• 1 tin of tomatoes
• 75ml hot chicken stock
• 1 tbsp tomato purée
• 1/2 tsp dried thyme
• 1 tsp dried oregano
• 1 tsp salt
• 1 tsp black pepper
• 2 tbsp fresh chopped parsley
• A few torn basil leaves
• 100g Grana Padano, grated
• 300g spaghetti

Method

1. Mix the sausages and mince in a bowl to combine. Add in 1/2 the oregano and all of the parsley.

2. Shape into balls. You can make these as big or as small as you want.

3. Heat 1 tbsp oil in a pan and add the onion, fry for about 4 minutes, now add the garlic and fry for another 2-3 minutes until coloured.

4. Add the grated carrot and courgette, tinned tomatoes, stock, tomato purée , thyme, salt, pepper and remaining oregano.

5. Bring to the boil then let it simmer for about 20 minutes. You can blend using a hand blender if you want a smoother sauce or if you have fussy eaters.

6. Meanwhile add another tbsp of oil to a frying pan and cook the meatballs on all sides until browned.

7. Drain the meatballs and add them to the sauce and cook for a further 10 minutes.

8. Cook the spaghetti in boiling salted water as per the packet instructions.

9. Drain and add 1 ladle of the cooking water to the sauce.

10. Toss the spaghetti into the sauce and meatballs.

11. Serve with a few basil leaves and grated Parmesan on top.

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