To prepare the sauce, lightly fry the celery, onion and carrot in the oil for 4-5 minutes until softened. Stir in the tomato passata and whole basil leaves. Bring to the boil then simmer gently for 30 minutes. Season with salt and black pepper and a pinch of sugar to taste. Remove the basil before use.
Meanwhile, prepare the meatballs by lightly frying the onion and red pepper in 1 tbsp of the oil for 4-5 minutes until softened. Add the garlic and fry for a further 2 minutes. Allow to cool slightly for 5 minutes.
Blitz the Cauldron Lincolnshire Sausages in a food processor until reasonably smooth. Stir in the cheese, breadcrumbs, herbs, Cayenne pepper and egg. Mix well. Form balls approximately 21/5cm diameter.
Preheat the oven to 180C/350F/Gas mark 4. Fry the meatballs in the remaining 2 tbsp of oil for 3-4 minutes until golden then place on a baking tray and cook for 12 minutes.
Preheat a griddle pan and chargrill the asparagus for 2-3 minutes.
Enjoy the Cauldron meatballs smothered in rich tomato sauce with your choice of pasta or a bed of chargrilled asparagus and topped with Italian hard cheese shavings.
Any leftover sauce can be kept in the fridge for 4-5 days.