Meatballs: Grate 1 small carrot and 1 onion. Mix together with 250g beef mince, 3 tbsp breadcrumbs, 1 egg, salt and pepper. Roll into golf ball-sized balls. Heat a drizzle of olive oil in a large pan over medium-high heat. Brown the meatballs for 2–3 minutes each side until golden. Remove and set aside.

Sauce: In the same pan, add 1 can of crushed tomatoes, 1 tsp dried oregano, 1 tsp dried basil, salt and pepper and 1 tsp crushed garlic. Stir and bring to a simmer. Nestle the meatballs back in, cover, and cook for 15 minutes until cooked through. Stir through 1 cup baby spinach in the last 2 minutes until wilted.

Pasta: When the meatballs have been added to the sauce, cook 200g spaghetti according to packet instructions. Drain.

Serve: Pile spaghetti into bowls, top with meatballs and sauce, and finish with grated parmesan and fresh basil.