Divide the sausage meat into balls and roll in flour.

Heat some oil in a deep frying pan and fry the meatballs until browned on all sides, you'll probably have to do this in batches.

Wash the pan and then fry the onion and leeks until softened.

Crush half of the garlic in a little salt using the flat of a knife, put aside the other half. Add the crushed garlic to the onions and leeks and stir through.

Add a splash of white wine to deglaze the pan then add the tomatoes, tomato paste and beans. Stir half a can of water to the pan so there's a loose sauce.

Add the meatballs to the pan, pushing down so they are almost submerged in the sauce. Reduce the heat and leave to bubble gently, shaking from time to time, or stirring to prevent sticking, for about 30 minutes, until the meatballs are cooked through and the sauce has thickened.

Add a handful, or more, of peas to the meatballs, and simmer for another couple of minutes. Check for seasoning, add lots of black pepper but you might not need much salt, then stir through the other half of garlic, very finely chopped.

Cook the spaghetti, wholemeal or white, and cover the top of the meatballs with grated Cheddar cheese.

When the cheese has melted, serve the meatballs and sauce on top of the spaghetti.