- 2 tsp rapeseed oil, plus extra for the dish
- 320g carrots, finely chopped
- 2 celery sticks (about 135g), finely chopped
- 1 onion (about 125g), finely chopped
- 500g lean 5% fat pork mince
- 1 egg
- 25g porridge oats
- 1 tbsp smoked paprika, plus 1 tsp
- 30g basil, leaves and stems separated
- 1½ tsp vegetable bouillon powder
- 3 large garlic cloves, finely grated
- 500ml passata
- 40g mature cheddar, grated
- 350g wholemeal spaghetti
Heat the oven to 200C/180C fan/gas 6. Heat the oil in a large non-stick saucepan over a medium heat and cook the carrots, celery and onion, covered, for 10 mins until soft and starting to caramelise. Stir halfway through to prevent burning.
Meanwhile, tip the pork into a bowl with the egg, oats and 1 tbsp smoked paprika. Chop the basil stems and most of the leaves, leaving a few whole. Add the chopped stems and half the chopped leaves to the mixture, along with ½ tsp bouillon. Season with black pepper, then mix with your hands to fully combine. Tip in half the cooked veg, cool for about a minute, then work the veg into the mixture. Shape into a loaf (about 21 x 7cm), then lift into a shallow, lightly oiled baking dish. Brush the top with a little oil as well. Bake for 25 mins until firm.
For the sauce, add the garlic to the remaining veg. Return to a medium heat and cook for 1 min. Stir in the rest of the paprika and bouillon, along with the passata and 100ml water. Cover and simmer for 10 mins. Stir in the remaining chopped basil.
Remove the loaf from the oven and pour over the sauce. Scatter over the cheese, then bake for 10 mins more. Meanwhile, cook the spaghetti following pack instructions. Serve the spaghetti in bowls, topped with the slices of the loaf, a few spoonfuls of sauce and the whole basil leaves.