Heat large pot over medium-high heat. Add olive oil. As soon as it's shimmering, add garlic and stir for 30-60 seconds.

Immediately add tomatoes and remaining sauce ingredients (vodka through red pepper flakes). Stir well. Bring just to a boil, then turn down to a simmer and partially cover. Cook for 60 minutes.

While the sauce is cooking, assemble the meatballs (below).

After 60 minutes, use a potato masher (or immersion blender) to break up the tomatoes.

Add the meatballs to the simmering sauce (I use an ice cream scooper to drop them directly in). Simmer 30 more minutes.

Bring a large pot of water to boil and cook the pasta according to package directions, timing it so it will be done the same time as the sauce.

Drain the pasta and rinse briefly with cold water. Drizzle with a little olive oil, shaking the colander to drain the water and stirring to coat the strands.

Serve pasta in bowls topped with sauce and meatballs, adding grated Parmesan or Romano cheese if you like.

Break up toasted bread and whiz in food processor to make bread crumbs. Place in a large bowl. Add garlic to food processor, finely mince, then add to bowl.

Add meat, eggs, and spices to bowl and mix together with your hands until evenly mixed.

Form meatballs by hand or using an ice cream scooper, then drop into simmering sauce as indicated above.