Tomato sauce: Dice 1 onion and heat a large pan to medium heat. Add 2 tsp olive oil and fry the onion for 2-3 minutes. Add 3 tsp crushed garlic and cook for another minute. Add in 1 can of chopped tomatoes, 1 tbs sugar, and 1 tsp salt & pepper, then turn the heat to low. Let simmer for 5 minutes.

Pasta: While the sauce is simmering, heat a large pot of water to a boil. Cook the pasta as per packet instructions. Drain when cooked.

Meatballs: Meanwhile, add 300g pork mince, 1 tbs dried thyme, 1 tbs dried rosemary, ½ cup grated parmesan cheese, 1 egg and ½ cup panko breadcrumbs in to a large bowl. Mix well and roll into golf ball sized balls. Set aside.

Sauce: Gently pour the sauce into a blender and wash the pan, so you can use it for the meatballs. Blend the sauce together into a creamy sauce. Set aside.

Cook meatballs: Add 2 tbs olive oil to the pan and cook meatballs for 4-5 minutes per side, until cooked. Once cooked, add the blended tomato sauce and gently stir to coat the meatballs and heat the sauce.

Assemble: Plate up cooked pasta, and top with meatballs/sauce. Use a peeler to create ‘ribbons’ of courgette, and scatter these on top of the sauce. Top with parmesan cheese.