Preheat your oven to 220°C and put a large saucepan of water with a pinch of salt on to boil for the pasta. Trim the carrot (no need to peel) and coarsely grate. Halve the pepper and remove the core and seeds. Chop into small pieces. Peel and grate the garlic (or use a garlic press). Finely chop the parsley (stalks and all) and halve the ciabatta (as if you were making a sandwich).

Heat a drizzle of oil in a frying pan on medium heat. Add the sausage meat to the pan and break it up with a wooden spoon. Fry until browned, using your spoon to continue to break it up as it cooks, 5-6 mins. Once brown, add the pepper and carrot to the pan, stir together and cook until the pepper is soft, 5 mins more.

Add the finely chopped tomatoes with the worcester sauce, tomato purée and beef stock pot. Pour in the water (amount specified in the ingredient list). Stir until the stock pot is dissolved. Bring to a simmer, cook gently uncovered on medium-low heat until the sauce has reduced and thickened, 15-20 mins. Stir occasionally.

Halfway through your bolognese simmering time, add the spaghetti to your pan of boiling water. Cook until al dente, around 11 mins. TIP: ‘Al dente’ simply means the pasta is cooked through but has a tiny bit of firmness left in the middle. Once cooked, drain in a colander, return to the pan and drizzle with oil to stop it sticking together.

Meanwhile, put two-thirds of the cheese in a small bowl and mix in the parsley, 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. Bake on the top shelf of your oven until the cheese is golden, then remove, 8-10 mins. Once baked, cut the garlic bread pieces in half diagonally.

When your bolognese is nice and thick, stir through the spinach and cook until it wilts, 2-3 mins. Serve the spaghetti in bowls with a good helping of bolognese on top. Sprinkle on the remaining cheese. Serve with the cheesy garlic bread on the side. Enjoy!