Sausage Meatball Spaghetti

Heat a splash of oil in a frying pan on medium heat. When hot, add the meatballs and fry until golden all over, 5-6 mins, turning every now and then.

Add the onion and courgette to to pan with the meatballs and cook, stirring gently so as not to break the meatballs, until beginning to soften, 4-5 mins. Next, stir in the garlic, sundried tomato paste, finely chopped tomatoes with basil, smoked paprika, water, sugar (see ingredients for both amounts) and chicken stock powder.

Stir together, lower the heat and simmer until the sauce has thickened and the meatballs are cooked through, 10-12 mins. IMPORTANT: The meatballs are cooked when no longer pink in the middle. While the sauce simmers, roughly chop the parsley (stalks and all) and keep to one side. Do any washing up that needs doing.

When the sauce has 8 minutes cook time remaining, add the spaghetti (see ingredients for amount) to the boiling water and cook until tender, 8 mins. When cooked, drain in a colander and return to the saucepan (off the heat). Add a drizzle of oil and a good grind of pepper, stir through to stop it sticking together.