Heat the oil in a large pan or hob-proof, casserole dish. Add the large onion, half the garlic, carrots and courgette and soften for 3-4 minutes on a low heat. Sprinkle the oregano over the top, then pour in the passata and stir. Allow to simmer gently on a very low heat.

Meanwhile, roughly chop the small onion, then place in a food processor. Add the parsley, remaining garlic, egg and seasoning. Blitz until smooth.

Pour this mixture onto the mince, mix well with your hands. Roll into balls roughly the size of a £2 coin and place on a baking sheet covered in baking parchment or foil (or just greased with a little olive oil). Bake in the oven for 15 minutes.

Five minutes before the meatballs are due to come out of the oven, put the pasta on to cook. Cook according to packet instructions / your own preferences.

When the meatballs are cooked, add them to the sauce and stir gently. Allow to simmer for 5 more minutes or until your pasta is ready.

Serve the meatballs and sauce with pasta and an extra sprinkle of parsley.