Place a drizzle of oil in a pan and add the rosemary, sage and mince. Cook over a low to medium heat until the mince is brown all over
Add the carrots and cook for a further 4-5 minutes, stirring regularly
Add the flour to the mix along with the garlic and spring onions and stir well before adding the passata
Add the tomato puree, worcestershire sauce and wine, stock or water and peas and stir well before leaving to cook on a low heat for about 20 minutes, with the lid off, until thickened and the vegetables are soft
While the sauce is cooking, prepare the rosti's. Cut the normal potatoes in half and leave the sweet potatoes whole. Place them in a pan of boiling water and cook for 10 minutes
Once the potatoes are cooked, cool them in cold water before grating them into a large bowl. Season with pepper (and salt if not for children) and mix well with your hands
Form the potato into balls and then flatten them into a rosti shape, don't worry too much about the shape!
Place the rosti's into a pre-heated hot frying pan with a good glug of oil. Cook on each side over a medium heat for approx. 5-10 minutes until golden and crisp. When you turn the rosti over you may need more oil
Drain the rosti's on a piece of kitchen roll before serving on top of the sauce, with vegetables of your choice