Herby Sausage Bolognese

Heat a drizzle of oil in a frying pan on medium-high heat. Add the sausage meat to the pan and fry until browned, 5-6 mins. Break it up with a wooden spoon as it cooks. Once browned, add the pepper and carrot to the pan, stir together and cook until the pepper is soft, another 4-5 mins, stirring occasionally. Stir in half the garlic and cook for a minute.

Add the chopped tomatoes, Italian seasoning, tomato purée and beef stock powder. Pour in the water (see ingredients for amount). Stir to dissolve the stock. Bring to a simmer, cook gently, uncovered, on medium-low heat until the sauce has reduced and thickened, 12-15 mins. Stir occasionally. Put a large saucepan of water with 0.5 tsp of salt on to boil for the pasta.

Meanwhile, preheat your grill to 220°C. Grate the cheddar cheese and in a small bowl, mix with two thirds of the hard Italian cheese, remaining garlic and olive oil (see ingredients for amount). Lay the ciabatta on a baking tray cut-side up and spread the cheesy mixture on top. When your bolognese has 8 mins left, grill the bread on the top shelf of your oven until the cheese is golden, 5-6 mins.

Next, add the spaghetti to your pan of boiling water. Boil for 8 mins. Once cooked, drain in a colander, return to the pan and drizzle with oil to stop it sticking together.