Preheat the oven to 200℃
Add all of the meatball ingredients into a large mixing bowl, then get stuck in with your hands and mix it until it is well combined.
Shape the mixture into golf ball sized balls and pop them onto a baking tray. It should make 16 balls.
Place them into the oven for 20 minutes.
Meanwhile, make the sauce. Heat a little oil in a large frying pan then fry the onion, carrot and celery for about 5 minutes until it starts to soften.
Add the red pepper and chopped garlic, stir well and cook it for one minute.
Pour in the red wine and let it bubble for a couple of minutes until it reduces by half.
Add the tinned tomatoes and tomato pureé. Bring to the boil and then turn down to a simmer. Season to taste.
Cook the pasta as per packet instructions.
Once the meatballs are cooked, add them to the sauce and throw in some torn basil leaves.
Add in the pasta and give it a toss.
Serve with parmesan.
