Method:

Cut the red onion into small pieces and fry over a medium heat until they are soft
Cut the carrots into small chunks and add to the onion, cooking for around 3 minutes
Cut the pepper into slices, and cut each okra into 3 pieces. Add to the carrots/onion, stirring for around 2 minutes
Add the Italian seasoning and chopped chilli (with or without seeds depending on preference)
Add the meatballs, stirring carefully for around 5 minutes until browned
After the meatballs have browned, add the balsamic vinegar, sugar and chopped tomatoes. Leave to simmer for around 15-20 minutes
In another saucepan, add boiling water and around 1tsp salt, and wait for the water to come to the boil again
Add the pasta and cook until tender (around 10 minutes)
Drain the pasta, add to the serving bowls and add the meatballs with sauce on top
Sprinkle over some parmesan cheese and serve


Tips:

When adding the meatballs, be careful not to stir too hard otherwise they will start to fall apart
To achieve a thicker sauce, leave the saucepan lid off while simmering to allow some of the liquid to evaporate
If using normal pasta, consult the packet for cooking times as this normally takes a shorter time to cook compared to whole-wheat pasta