In a sauté pan, over high heat, drizzle some oil and add the meatballs. Caramelise the meatballs on all sides.
In the meantime, in a second larger saucepan, over medium heat, add the onion, red pepper, courgette, carrot, garlic and sauté for 5 minutes until lightly coloured.
Add some white wine and the tomato passata and the herbs.
Season well with salt and pepper.
Add the coloured meatballs in the saucepan with the vegetables and stir once to coat the mixture together. Season with salt and pepper and let simmer for 15 minutes or so until the meatballs are fully cooked and the sauce has reduced to a coating texture.
Remove from the heat and serve with pasta .
Sprinkle some parmesan and enjoy while piping hot.