ASSEMBLE MEATBALLS: In a large bowl, combine parsley, garlic, ground meat, salt and pepper to taste, and the egg using your hands or a fork to mix. Divide the mixture in half; then into quarters; and then into eighths. Shape the eighths into 8 meatballs. Sprinkle flour onto a plate. Roll the meatballs in the flour and then refrigerate.
MAKE THE SAUCE: In a heavy skillet, heat the oil. When it is hot, add the onion, carrot, and celery and cook over LOW heat until soft, about 10 minutes. Pushing the vegetables to the side, add the meatballs and cook without moving them for 5 minutes. Add rosemary and tomatoes with their juice and cook uncovered over LOW heat until meatballs are done, about 40 minutes.
COOK PASTA: Cook pasta in boiling water according to the package instructions.
SERVE: Divide pasta and meatballs with sauce into bowls. Sprinkle Parmesan cheese on top and serve.
Waverly used to be a lawyer and is now a mother 24/7. She has made a commitment to cooking for her family and absolutely loves it even when her family does not. She is teaching them, one meal at a time, to enjoy wholesome homemade food. She abhors processed food but recognizes its insidious nature and accepts the fact that her children will occasionally get some Skittles, Doritos, or the like. Her philosophy and hope is that if she teaches them well at home, they will prefer wholesome healthy foods when they go out into the world without her.