Begin by sauteing the cloves of garlic with a little bit of olive oil until slightly browned, but without burning. Remove the garlic cloves and set aside.
Roast the red pepper in the oven or on the stove top before removing the skin and the seeds, set aside.
Cut the rest of the vegetables up and saute over medium heat in the same pot until slightly browned, and then blend in a blender with the garlic cloves and the roasted red pepper.
Once blended, return the mixture to the pot and add the tomato paste until completely dissolved and the seasonings and the sugar and mix well.
Cook on medium heat for about 40 minutes in a covered pot.
Add the whipping cream and let cook for a few more minutes before adding the meatballs.