Matt Preston's ball-ognaise

Serves 4

6 thick sausages of your choice 
2 tablespoons extra virgin olive oil
500g pkt dried pasta of your choice
250ml (1 cup) cold water
1 lemon
6 garlic cloves, crushed
1 small bunch fresh continental parsley, stems and leaves separated
140g tub plain tomato paste
700ml btl plain passata
20g (1/4 cup) finely grated parmesan
220g tub cherry bocconcini, drained on paper towel or a clean tea towel

Pour enough water into a large saucepan or stockpot to fill one-third full. Cover and bring to the boil over high heat. Put the kettle on. Pour a little warm water and a dash of oil into a small bowl. Line a dinner plate with non-stick baking paper. Slit the ends of the sausages and squeeze out small pieces of mince from the casing onto the prepared plate. Dip your hands in the oiled water and shape mince pieces into balls.
Pour the boiling water from the kettle into the saucepan of hot water. Season well with salt. Cover and bring back to the boil.
Heat the oil in a deep large frying pan over medium-high heat. Add the meatballs and cook, tossing occasionally, for 5 minutes or until browned.
Add the pasta to the saucepan and stir. Add the cold water and stir again (this stops the pasta sticking together). Cook the pasta for 2 minutes less than the packet directions or until just al dente.
Meanwhile, use a peeler to peel 2 wide strips of rind from the lemon, reserving the remaining lemon.
Add the garlic to the frying pan and cook for 30 seconds or until aromatic. Use scissors to snip the parsley stalks into the pan. Add the tomato paste and cook, stirring, for 2 minutes or until it darkens slightly. Add the passata and lemon rind strips. Reduce heat to medium and bring to a gentle simmer. Simmer for 4 minutes or until the mixture thickens slightly. Reduce heat to low to keep warm.
Finely chop the parsley leaves and place in a bowl. Finely grate the remaining lemon rind into the bowl along with the parmesan. Toss to combine. Place serving bowls in the sink. Reserve 125ml (1/2 cup) of the pasta cooking liquid then place the colander on top of the bowls. Drain the pasta (this will warm the bowls).
Add 1-2 spoonfuls of the meatball sauce to the saucepan. Return the pasta to the pan and toss to combine. Drain the water from the warmed bowls and divide the pasta mixture among the bowls. Stir some of the reserved pasta cooking liquid into the remaining meatball sauce if it is a little thick. Stir in the bocconcini and stir gently until warmed through and starting to melt a little. Spoon the meatball sauce on top of the pasta mixture and sprinkle with the parsley mixture to serve.