Spaghetti & Meatballs With Hidden Veg Sauce

Grate half the onion into a bowl. Add the breadcrumbs and mix until fully hydrated. If you're using bread, blitz it into crumbs first. Chop the basil stalks, if using, and add to the breadcrumbs and onion mixture.

Finely chop the rest of the onion, the celery, carrot and garlic. No need to peel the carrots! Heat a drizzle of olive oil in a large lidded saucepan over a medium heat. Add add the onion, celery, carrot and garlic, sweating it down for about 10 mins until softened.

In the meantime, chop the courgette into small chunks. Add to the pan and cook for another 5 mins. Tip in the chopped tomatoes and water, season with salt and pepper, then bring to the boil. Turn the heat down and simmer for 15 mins. Let it cool slightly, then blitz until smooth using a blender or stick blender. Return the sauce to the pan on the lowest heat.

Back to the meatballs! Add the beef mince to a large bowl with the breadcrumb mix, egg, half the Parmesan, a pinch of salt & pepper, and the basil stalks. Mix everything with your hands until fully combined, then roll into golf ball-sized meatballs.

Heat a drizzle of olive oil in a frying pan over a medium heat. Fry the meatballs in batches for 8–10 mins until golden on all sides.

Get the spaghetti on to cook in a large pan of salted water following pack instructions. Drain, saving a splash of the cooking water.

Add the spaghetti to the sauce and toss together. Use the reserved water to loosen the sauce if needed,it should be glossy and cling to the pasta. Tear in the basil leaves, if using.

Serve up the pasta, top with the golden meatballs, the rest of the Parmesan, and a final hit of basil if you fancy.