Put a large saucepan of water with 0.5 tsp salt on to boil for the pasta.

Meanwhile, peel and grate the garlic (or use a garlic press).

Halve the ciabatta.

When your pan of water is boiling, add the spaghetti 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.

In the meantime, heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the sausage meat and fry until browned, 5-6 mins. Use a spoon to break it up as it cooks, then drain and discard any excess fat. IMPORTANT: Wash your hands and equipment after handling raw meat. It's cooked when no longer pink in the middle.

Stir in half the garlic and cook for 1 min more.

Stir in the chopped tomatoes, sun-dried tomato paste, beef stock paste, sugar and water for the sauce (see pantry for both amounts). 

Bring to the boil, then lower the heat and simmer, stirring occasionally, until the sauce has thickened, 12-15 mins.

In the meantime, preheat your grill to high.

When the Bolognese has about about 5 mins of cooking time left, lay the ciabatta on a baking tray, cut-side up. 

Spread over the remaining garlic and drizzle with the olive oil for the garlic bread (see pantry for amount).

Pop under the grill until golden, 3-4 mins.

Once your Bolognese has thickened, taste and season with salt and pepper.

Stir in the cooked spaghetti and three quarters of the hard Italian style cheese, adding a splash of water if it's a little too thick.

Share your sausage Bolognese out between your bowls and sprinkle over the remaining cheese. Cut the garlic bread in half diagonally into triangles and serve alongside. 

Enjoy!