Spaghetti & meatballs

Combine 100g lean beef mince, ½ small carrot (grated) and 1 small garlic clove (crushed) in a bowl. Season with salt and pepper. Roll mixture into 5 meatballs. Pan-fry in a pan lightly sprayed with oil until browned. Transfer to a plate. Cook ½ small brown onion (finely chopped) in same pan with 1 tsp olive oil until softened. Add 100g tomato pasta sauce, ½ tsp brown sugar and 1 tsp balsamic vinegar and bring to the boil. Add meatballs and 1 tsp chopped fresh oregano leaves to sauce. Simmer, covered, until meatballs are cooked through and sauce has thickened. Stir in 1 tbs chopped fresh flat-leaf parsley. Meanwhile, boil 50g spaghetti pasta until just tender. Drain. Return pasta to pan. Add meatballs and sauce and toss gently to combine. Serve topped with 2 tsp finely grated parmesan cheese and extra oregano leaves.