For the sauce: In a large pot, heat up the olive oil on a medium heat, in a large pot. Cook until onion becomes translucent and carrots become soft. Add tomatoes, garlic and basil. Season to taste. Let the sauce simmer for one hour. Stir occasionally.

For the meatballs: In bowl, place lean beef mince, egg yolk, parmesan and parsley. Roughly mix all the ingredients together. Be sure not to overwork the mix. Take a spoonful of the mixture and roll it with dampened hands.. The meatballs should roughly be the size of a golf ball. Using your finger, form a in the centre of each meatball and place one bocconcini in the centre. Make sure the cheese is hidden inside the mince. Once all the meatballs have been made, carefully place each into the pot with the sauce. Simmer for another 15-20 minutes.

For the zucchini pasta: Slice the zucchini into thin strips (length ways). Remove any seeds. Further cut the strips length ways to resemble spaghetti. Make sure the strips are cut the same size to ensure they cook evenly. Heat olive oil in a frying pan and sauté zucchini for 2 mins.

To serve: place zucchini pasta into a bowl and top with meatballs. Add extra sauce over the top.