Place a non-stick pan on the hob and add 2 tbsp of olive oil.
Add garlic and 1 chopped onion. Cook on a medium heat for a few minutes until translucent.
Add the carrot and celery and cook for a further few minutes until cooked through.
Add the chopped tomatoes and passata, a pinch of salt & pepper, oregano and 1 tbsp of flat-leaf parsley.
Bring up to the boil and then simmer on a low heat for min. 40 minutes. If the sauce is a little thick, you can loosen with a few tablespoons of water or vegetable stock.
Whilst the sauce is simmering, In a mixing bowl, add the Lorne sausage, ground coriander, 1 chopped onion, pinch of salt & pepper, and 1 tbsp of flat-leaf parsley.
Combine all ingredients well with your hands and form into small balls. Place to the side.
Heat a little oil in a large non-stick frying pan.
Cook the meatballs (you may have to do this in batches) until browned on the outside and just-cooked in the centre.
Carefully transfer the cooked meatballs to your tomato sauce, and gently cover all with the tomato sauce.
Add the basil leaves and cook all together in the pot for a further 10 minutes on a medium heat to fully cook through.
Serve with penne or your favourite type of pasta, garlic bread and garnish with fresh Parmesan cheese.