For the meatballs
300g good quality pork sausages (about 4 large or 8 chipolatas)
500g lean beef mince
1 small onion, coarsely grated
1 carrot, finely grated
1 tbsp dried oregano
50g Parmesan, finely grated, plus extra to serve
1 medium egg
1 tbsp olive oil
For the tomato sauce
1 tbsp olive oil
1 courgette, coarsely grated
3 garlic cloves, finely grated
1 tbsp tomato purée
pinch caster sugar
splash red wine vinegar
2x 400g tins chopped tomatoes
To serve
cooked spaghetti
Method
1. Children: Twist meat sausage sausage skins in a large bowl and add the meat. Tip all remaining meatball ingredients except olive oil in a bowl and season with black pepper and then crush everything by hand until smooth. Keep an eye on young children to ensure that they know nothing of the crude mixture.
2. Children: Roll dumpling mixture into balls the size of a walnut and place on a plate - is job 2 young children and can help a great job to help teach children basic division older.
3. Adults: While children are rolling the meatballs to the sauce. Heat oil in a large saucepan. Add zucchini and garlic and cook for 5 minutes until soft and mushy. Add the tomato puree, sugar and vinegar license for 1 minute and then add the tomatoes and cook for 5 minutes. If your kids, like zucchini, then you can leave the thick sauce. But if, like mine, they hate the sauce and zucchini Blitz with a magic wand - anyway continue to gently boil the sauce to cook the meatballs. If your child is comfortable with the heat, 7+ can cook the sauce with supervision.
4. Adults: Heat oil in a large skillet and, in batches, brown the meatballs on all sides, and then burst into the sauce - continue to simmer the sauce for 15 minutes, stirring gently until meatballs are cooked. Serve with cooked spaghetti, grated parmesan and a little extra torn basil leaves her son has caught and torn.