2 tablespoons olive oil1 medium onion, diced1 medium carrot, diced2 celery stalks, diced2 large garlic cloves, finely chopped1 x 400 g (14 oz) can crushed tomatoes1 litre (4 cups) beef stock1 tablespoon dried oregano150 g (1 ½ cup) elbow pasta (or another type of short pasta)2 tablespoons fresh parsley, chopped25g (⅓ cup) grated Parmesan, plus extra for servingSalt and freshly ground black pepper to taste
Preheat the oven to 190 degrees C (375 degrees F). Coat a baking sheet with nonstick spray.
Add the ground beef, garlic, herbs, egg, Parmesan, breadcrumbs, and salt and pepper in a large bowl. Stir well to combine. Add a dash of water if needed.
Using a scoop or a spoon, shape the mixture into 1 ½ inch meatballs. Arrange them on the prepared baking sheet. You should have a total of 25-30 meatballs. Spray the meatballs with oil spray and bake for 15 minutes or until golden brown.
Meanwhile, heat the olive oil in a large heavy pot or a Dutch oven and saute the onion, carrot, and celery for 7-8 minutes over medium heat.
Add the garlic and continue to cook for another minute until fragrant. Next, stir in the crushed tomatoes, beef stock, and oregano. Bring to a boil, then lower the heat and simmer for 10 minutes.
Add the pasta and continue to simmer for 10-12 minutes until al dente. Transfer the baked meatballs to the pot and stir in the fresh parsley and Parmesan.
Season to taste and serve on its own or with some crusty bread.