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Mix all the ingredients for the meatballs together; making sure it is well mixed. Set aside.
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In a large pot, heat the oil over medium high heat.
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Once the pan/oil is hot, add the celery, onions, carrots, and garlic.
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Sauté for 2 minutes or until the veggies begin to soften.
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Add the oregano, salt, pepper, and bay leaves and allow them to bloom, about 1 minute.
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Add the tomato sauce, stir well, and then add the tomato paste.
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Stir until the paste has been fully incorporated into the sauce.
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Slowly add the water until the desired consistency has been reached.
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Bring the sauce to a high simmer, taste, and add any salt or pepper.
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Once the sauce has come to a low boil, using a kitchen tablespoon, form small meatballs and gently drop them into the sauce.
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Reduce the heat to medium.
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Cover and allow the meatballs to remain in the sauce undisturbed for 15 minutes.
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After 15 minutes, gently stir the sauce, replace the cover and continue to cook, another 10 minutes or until the meatballs are cooked through.
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Once the meatballs have gone into the sauce, cook the pasta according to package directions.
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Once cooked, strain, and return to the pot.
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Add several ladles-full of sauce (no meatballs) to the pasta.
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Stir until all the pasta is lightly coated in the sauce.
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Serve the pasta with meatballs and more sauce.
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Generously sprinkle Parmesan cheese over it all.