In a bowl, combine ground beef, bread crumbs, garlic, egg, Parmesan, and parsley. Season with salt and pepper. Roll into small balls.

Heat the oil in a non-stick frying pan over medium heat. Brown meatballs, 4 minutes per side, then add the chopped chipolata sausage and fry until brown. Once cooked take the pan off the heat.

Pour some of the oil from the meatball mix into a saucepan, heat and add the onion and peppers, fry until soft. If it starts to stick to the pan, add a little water.

Next, add the garlic, herbs and spices and fry for a couple of more minutes, stirring continuously.

Then add the tomato puree, wine, honey, tinned tomatoes, water and salt and pepper. Simmer for 10 to 15 minutes, stirring regularily.

Meanwhile boil some water with a pinch of salt and add the spaghetti, cooking until al dente.

Serve with parmesan and enjoy.