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1
To make the sauce, heat the oil in a pan.
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2
Add the onions and celery and cook until translucent.
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3
Add the garlic and cook for 1 minute.
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4
Stir in all the tomatoes with the tomato paste, sugar, and wine, and season to taste with salt and pepper.
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5
Bring to a boil and simmer for 10 minutes.
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6
Meanwhile, break up the meat in a bowl with a wooden spoon, until it becomes a sticky paste.
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7
Stir in the bread crumbs, garlic, herbs, and spices.
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8
Stir in the cheese and enough milk to make a firm paste.
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9
Flour your hands, take large spoonfuls of the mixture, and shape into 12 balls.
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10
Heat the oil in a skillet and cook the meatballs for 5-6 minutes, until browned.
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11
Pour the tomato sauce over the meatballs.
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12
Lower the heat, cover the pan, and simmer for 30 minutes, turning once or twice.
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13
Add a little extra water if the sauce is beginning to become dry.
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14
Bring a large pan of lightly salted water to a boil.
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15
Add the pasta, bring back to a boil, and cook for 8-10 minutes, until tender but still firm to the bite.
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16
Drain the pasta, then turn into a warmed serving dish, dot with the butter, and toss with 2 forks.
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17
Spoon the meatballs and sauce over the pasta and serve immediately.
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18
Enjoy!
