Preheat the oven to 180 C / Gas 4. Lightly grease a baking trya.
For the meatballs:
In a mixing bowl, combine all of the ingredients for the meatballs and mix with the hands until well combined. Form into 17 evenly sized meatballs and lightly dust with flour. Arrange on the prepared baking tray.
Bake in the preheated oven for 35 to 40 minutes, or until evenly browned and no longer pink in the centre. Remove from the oven and allow to cool (cooling is important as this will prevent the meatballs from breaking apart in the sauce).
For the pasta sauce;
Combine the onion, garlic and carrot in a food processor and blend until finely chopped.
In a medium saucepan over a medium heat, warm the oil. Add the onion mixture to the pan and cook and stir for 5 to 7 minutes until soft. Stir in the tomato puree and season, give a good stir then pour in the wine (or stock) and bring to a simmer, reducing the liquid by about two thirds. This should take 5 to 10 minutes over a medium high heat. Pour in the chopped tomatoes, bring to the boil then reduce the heat and simmer for 20 minutes.
Meanwhile, bring a pan of lightly salted water to the boil over a high heat. Add the pasta and cook according to the instructions on the packet, or until al dente. Drain.
Blend the sauce using a handheld liquidiser until smooth then add the meatballs back in and heat through. Once warmed through serve over the pasta.