1.Remove casing from sausages. Place in a large bowl with mince, breadcrumbs, milk, parmesan and parsley. Season. Using your hands, mix until well combined.
2.Heat oil in a large frying pan. Drop heaped tablespoons of the mixture into pan; cook meatballs for about 5 minutes, or until evenly browned all over. Repeat with remaining mixture. Set aside.
3.Using a little more oil if necessary, add onion and garlic to the same pan; cook for about 3 minutes, or until soft and fragrant. Add tomato paste, if using, cook for 30 seconds. Add wine, allow to evaporate.
4.Add tomatoes and bring to the boil. Return meatballs to the pan along with bay leaf and rosemary. Reduce heat; cover. Simmer for 35-45 minutes, or until sauce reaches desired consistency. Stir through herbs just before serving.
5.Divide pasta onto plates, add meatballs and sprinkle with extra parmesan. Serve.
The alcohol will evaporate off during the cooking process, so this dish is fine for children. The wine is used to flavour the sauce, rather than for its alcohol content.Note