Step 1

Heat 2 tbsp of olive oil in a large, deep frying pan and, in two batches, fry the meatballs on high until browned all over. Scoop into a large baking dish.

Step 2

Add another 1 tbsp of olive oil to the pan along with the onions, carrot and celery, and cook gently for 15 minutes or until soft. Add the garlic and fry for another 2 minutes.

Step 3

Tip in the passata, chopped tomatoes, Worcestershire sauce, paprika, ketchup, vinegar and sugar, with lots of seasoning. Add 200ml of water, then bubble for 20 minutes until the sauce is rich and thick. Meanwhile, heat the oven to 180C/160C fan/gas 4.

Step 4

Pour the sauce over the meatballs and stir in half the parsley. Tear over the mozzarella and bake for 20 minutes or until the meatballs are cooked through and the cheese is bubbling.

Step 5

Serve scattered with the rest of the parsley, and buttered crusty bread, gherkins and sliced red onion on the side.