In a bowl, place the minced beef and season the mixture with a little salt and pepper. Roll the mixture into walnut size meatballs.
Next, over medium heat drizzle some oil and add the meat balls. Cook for 2-3 minutes until coloured on all sides. Remove the meatballs from the pan into a dish until needed.
In the same pan, over medium heat, add the green pepper ,shallot , garlic and colour for 2 minutes.
Add the cherry tomatoes, chilli flakes and the tin of tomatoes and bring to simmer.
Place the meatball back in the pan and continue to simmer over medium/low heat, covered for a further 8-10 minutes until the meatballs are cooked through. Check the seasoning and add a pinch of brown sugar if needed.
In the meantime, cook the pasta as per pack instructions.
Drain the pasta and place back in a saucepan with a few tbsp of the cooking liquid a drizzle of oil and half of the grated parmesan. Toss and keep aside warm until the meatballs are ready.
Serve the pasta in pasta bowls and add the meatballs mixture with the rich tomato sauce.
Sprinkle extra parmesan and Serve immediately.