Heat a large splash of olive oil in a pan and add the onions.
Sauté until translucent then add the carrot and celery.
Sauté until translucent then reduce heat and allow to cook slowly until meltingly tender and caramelized, about 30 minutes. This is important as this is a flavour-base of the sauce.
Add the canned chopped tomatoes, prepared chicken stock and Italian herbs and bring to a boil.
Reduce heat a little and allow to cook rapidly until reduced and thickened to your liking.
Season to taste with salt, pepper and sugar and keep warm.
Remove the casings from the sausage and roll the meat into balls the size of large walnuts.
Heat some oil in another pan and fry the meatballs until light golden and cooked.
Add to the sauce and stir lightly.
To serve, pile some meatballs and sauce on top of the spaghetti, add grated parmesan to taste.
Reprinted with permission of I Love Cooking
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