Sausage Meatball Spaghetti

Halve, peel and thinly slice the shallot. Peel and grate the garlic (or use a garlic press).
Trim the courgette, then quarter lengthways. Chop widthways into small pieces.

Heat a drizzle of oil in a frying pan on medium-high heat.
Once hot, add the shallot and courgette to the pan and stir-fry until starting to soften, 4-5 mins.

When the veg has softened, stir in the garlic, sundried tomato paste, chopped tomatoes, dried oregano, chicken stock paste, sugar and water for the sauce (see ingredients for both amounts).
Lower the heat and simmer until the sauce has thickened, 10-12 mins.
Meanwhile, bake the meatballs on the middle shelf until slightly browned and cooked through, 8-10 mins. IMPORTANT: The meatballs are cooked when no longer pink in the middle.

When the sauce has 8 mins of simmer time left, add the spaghetti to the pan of boiling water 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.
Meanwhile, roughly chop the parsley (stalks and all).