Take meat and cheese out of the fridge before starting and allow them to reach room temperature.
Mix minced meat, breadcrumbs, ricotta, onion salt, and egg in a bowl until evenly combined.
Seperate into regular sized individual balls (I like to use a tablespoon measure to get even, bite-size portions) and put aside. Do this before starting on the sauce.
Add olive oil to a large saucepan or dutch oven (enough to coat the bottom) over a medium heat. Add chopped onions and cook until they turn translucent.
Add the minced garlic and tomato puree, stir in and cook for one minute.
Add red wine and cook for about five to ten minutes, until it has reduced by half.
Add the passata and tinned tomatoes, basil, oregano, worcestershire sauce, balsamic vinegar, and celery salt. Mix well.
Season with salt and pepper to taste, then add the extra virgin olive oil.
Gently simmer for fifteen minutes whilst frying the meatballs.
In a hot frying pan containing enough olive oil (or butter) to coat the bottom fry the meatballs, ten or so at a time, until a dark crust forms. Add them to the sauce as they are done, stirring the sauce so they don't just sit on top.
Once the meatballs are done, start boiling the water for the pasta. Continue simmering the sauce as you cook the pasta. This gives the sauce time to sit and think about itself.
Serve, sprinkling parmesan or parsley on top if you like that sort of thing.