DAILY DINNERS

Put the onions in a food processor and pulse until finely chopped (or chop them by hand). Put half the chopped onions in a large sauté pan for which you have a lid, and put the rest in a large bowl. Put the carrot and celery in the food processor and pulse until they, too, are finely chopped (again, or chop by hand).

Tip the chopped carrot and celery into to the onion pan, and add two and a half tablespoons of oil and all the fresh oregano. Turn on the heat to medium-high, then cook, stirring occasionally, for 10-12 minutes, until the vegetables soften. Stir in the tomatoes, sugar, 250ml water, half a teaspoon of salt and a good grind of black pepper, then cook for another 13-15 minutes, stirring occasionally, until the sauce thickens. Take the pan off the heat.

Meanwhile, make the meatballs. In the bowl of chopped onions add the lamb, breadcrumbs, ricotta, 60g grated parmesan, egg, dried oregano, parsley, three-quarters of a teaspoon of salt and some black pepper. Work with your hands until well combined, then shape into 20 - 24 balls weighing about 50g each.

Put a tablespoon and a half of the remaining olive oil in a large frying pan on a high heat and, once it’s hot, add half the meatballs and sear them for 2-3 mins, turning them regularly, until browned evenly all over. Transfer to a tray or plate, then repeat with the final tablespoon of oil and the rest of the meatballs.

Lift out and discard the oregano sprigs in the sauce, pour in the stock and stir well. Put the pan on a medium-high heat, then nestle the meatballs in the sauce, cover the pan and leave to cook for 15 minutes. Take off the lid and cook for another 10-12 minutes until the sauce thickens. Scatter over the remaining grated parmesan and the reserved chopped parsley, and serve.