Trim the carrot (no need to peel!) and grate on the coarse side of your grater. Halve the pepper and remove the core and seeds. Chop into small pieces. Peel and grate the garlic (or use a garlic press). Halve the ciabatta (as if you were making a sandwich).

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.

Once baked, cut the garlic bread pieces in half diagonally. When your bolognese is rich and delicious, taste and add salt and pepper if it needs it. Serve the pasta in bowls with a good helping of bolognese on top. Sprinkle on the remaining hard Italian cheese. Serve with the cheesy garlic bread on the side. Enjoy!