Divide sausage meat into balls and roll in flour.

Heat oil in a deep frying pan.

Fry meatballs until browned on all sides in batches.

Wash the pan.

Fry chopped onion and leeks until softened.

Crush half of the garlic with salt.

Add crushed garlic to onions and leeks and stir.

Deglaze the pan with white wine.

Add tomatoes, tomato paste, and white beans.

Stir in half a can of water to create a loose sauce.

Add meatballs to the pan, pushing down into the sauce.

Reduce heat and simmer gently for about 30 minutes, shaking or stirring occasionally.

Add frozen peas and simmer for a couple of minutes.

Check seasoning, add black pepper and salt if needed.

Stir in finely chopped garlic.

Cook spaghetti.

Cover meatballs with grated Cheddar cheese.

Melt the cheese.

Serve meatballs and sauce on top of the spaghetti.