Step 1

Preheat the over to 200C/400F.

Step 2

Mix all of the meatball ingredients in a bowl with your hands. Squash it all together but don't overmix as this will make the meatballs tough.

Step 3

Shape the meatballs into little balls - the size of a golfball - and place them on a baking tray.

Step 4

Put in the oven for 20 minutes.  Keep an eye on them toward the end of the cooking time and turn the oven down a little if they start going too dark.

Step 5

Put the water on to heat for the spaghetti.

Step 6

Whilst the meatballs are cooking, make the sauce.

Step 7

Fry the onions in the olive oil on a medium heat for about 5 mins, until softened.

Step 8

Add the garlic, celery and red pepper and cook for another 2 minutes.

Step 9

Add the red wine and let it bubble for a couple of minutes.

Step 10

At this point the water will probably be boiling, so put the spaghetti on to cook for about 12-13 minutes (or per pack instructions).

Step 11

Add the tinned tomatoes, tomato puree, sugar, oregano and salt and pepper to the sauce and bring to the boil. Then simmer for gently until the meatballs and pasta are ready.

Step 12

Drain the spaghetti, reserving a cup of the cooking water. Add the spaghetti to the sauce and toss together using tongs. Add some of the cooking water if you want it to be a little saucier.

Step 13

Add the meatballs to the pan and move them around a little so they're coated in a little of the sauce.

Step 14

Divide between plates and top with a sprinkling of parmesan and a little fresh parsley or basil.