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In a bowl, mix together the mince, bacon, parmesan, breadcrumbs, egg and two cloves of crushed garlic. Season well and then shape into 28 small meatballs.
Heat the oil in a large frying pan over a medium high heat and brown the meatballs all over and set aside on a plate.
Reduce the heat to low, add the butter and remaining two cloves of garlic and cook until fragrant for 1 to 2 minutes, stirring regularly.
Add the tomato puree, allowing to cook for a further 2 minutes.
Add the chilli flakes to your personal taste.
Bring the heat back up to medium, add the stock, and return the meatballs to the pan.
Place the lid on the pan and bring to a simmer. Cook for 20 minutes until the meatballs are cooked through and tender.
Add the cream and stir through, until it thickens slightly, for about 3 minutes.
Stir in the semi dried tomatoes and season generously with salt & pepper.
Remove the meatballs from the pan and set aside before tossing the cooked tagliatelle through the sauce to get it nicely coated.
Serve the pasta in generous portions, topped with meatballs, freshly grated Parmesan and basil.