Dissolve the stock cube in a mug of boiling water. Grate the carrots using a cheese grater & slice the onion.
Place the butter in a large pan & melt, add the onion & sweat on a moderate heat until translucent. Add the sausagemeat to the pan, breaking up with a fork as you go. Do this until it is cooked through.
Add the grated carrot & mix well. Cook this for a couple of minutes ensuring even cooking. Add the tomatoes & stir through. Then add the sugar & the stock, add the rest of the seasoning to taste.
Allow to simmer (covered) on a low heat for roughly 20-30 minutes to let the flavours mix together. Remember to stir frequently to prevent sticking.
When you feel the sauce is nearly done; cook the macaroni. Once the macaroni is cooked combine with the sauce & ensure it is all evenly covered. Serve immediately, preferably with grated cheese.
I like it with a mild cheddar or even red leicester but others like it with a nice hard cheese like parmesan. it is nice to have some bread (eg. a baguette) or garlic bread with this dish to mop up the sauce. it also keeps well for a couple of days in the fridge & is great as leftovers, so don't be scared if you're making too much.
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