1
To make the meatballs, combine the parmesan, ricotta, eggs, salt, pepper, and oregano in a mixing bowl. Fold the meat in until just combined. Chill overnight.
2
Preheat the oven to 500°F.
3
To make the sauce, heat the olive oil in a small saucepan. Add the garlic and cook until golden. Add the carrots, celery and onions and cook until softened, about 7 minutes. Add the canned tomatoes, sugar and salt and bring to a simmer for 30 minutes. Remove from heat and stir in the basil. If you like smoother consistency, you can pulse the sauce with an immersion blender.
4
Form the meat mixture into 2-inch meatballs and arrange in a baking dish with sides. Roast for 8 minutes, turn the meatballs, and continue to cook until they register an internal temperature of 165°F. Add the sauce to the baking dish and continue cooking for 25 minutes.
5
Meanwhile, bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions. Drain the pasta, return to the pot, and drizzle with olive oil.
6
To serve, place the cooked pasta in a serving dish. Top with meatballs, sauce, parmesan, and parsley for garnish.