Directions:

• 1

  Heat 1 tbsp of oil in a large saucepan on medium. Cook carrot, stirring, for 1 min. Add 1/3 cup water. Reduce heat to low, cover and cook, stirring occasionally, for 5 mins, until soft. Cool, then place in a food processor and process until smooth.

• 2

  Add mince, breadcrumbs, parsley and 1/3 cup of carrot puree in a large bowl. Season with salt & pepper, fresh herbs and mix well until combined. Shape into small meatballs. Rest for 5 mins.

• 3

  Meanwhile, heat 2 tbsp of oil in a deep frying pan medium. Cook onion for 5 mins, until soft. Add garlic. Cook for 1 min, until fragrant. Add tomato, stock, paste, oregano, bay leaves and thyme. Season. Bring to boil. Simmer for 5 mins, until sauce thickens slightly.

• 4

  Meanwhile, heat remaining oil in a large frying pan on medium. Cook meatballs, turning, for 5-8 mins, until golden. Transfer to tomato sauce and simmer for 5 mins, until cooked through.

• 5

  Cook spaghetti according to packet directions. Add to meatballs, reduce heat to low and cook, tossing, for 2-3 mins, until combined. Serve meatballs with spaghetti and parmesan cheese.