Oregano Sausage Spaghetti Bolognese

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the sausage meat and fry until browned, 5-6 mins. Use a spoon to break it up as it cooks, then drain and discard any excess fat. IMPORTANT: Wash your hands and equipment after handling raw meat. It's cooked when no longer pink in the middle.

Stir in half the garlic and cook for 1 min more.

Pour the chopped tomatoes, sun-dried tomato paste and beef stock paste into the pan, followed by the sugar and water for the sauce (see pantry for both amounts). Stir well to combine.

Bring to a simmer, then lower the heat to medium-low. Cook, stirring occasionally, until the sauce has reduced and thickened, 12-15 mins.

Meanwhile, put a large saucepan of water with 1/2 tsp salt on to boil for the pasta.

Preheat your grill to medium-high.

Lay the ciabatta on a baking tray, cut-side up. Spread over the remaining garlic and drizzle with the olive oil for the garlic bread (see pantry for amount).

When your Bolognese has 7 mins left, grill the bread on the top shelf of your oven until the golden, 3-4 mins.

When your pan of water is boiling, add the spaghetti and bring back to the boil. Cook until tender, 8 mins.

Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.