Peel and grate the garlic (or use a garlic press).

Halve the ciabatta.

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.

Pour the chopped tomatoes, sun-dried tomato paste and beef stock paste into the pan, followed by the sugar and water for the sauce (see pantry for both amounts). Stir well to combine.

Bring to a simmer, then lower the heat to medium-low. Cook, stirring occasionally, until the sauce has reduced and thickened, 12-15 mins.

Meanwhile, put a large saucepan of water with 1/2 tsp salt on to boil for the pasta.

Preheat your grill to medium-high.

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).

When your Bolognese has 7 mins left, grill the bread on the top shelf of your oven until the golden, 3-4 mins.

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.

When your Bolognese has thickened, taste and add salt and pepper if needed. 

Stir through 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 between your bowls. Sprinkle with the remaining cheese and serve with the garlic bread cut diagonally into triangles.

Enjoy!