Blend sliced celery, carrot, onion, garlic, a drizzle of EVOO, and a splash of water, until thick and creamy, then set aside.

In a large bowl, mix ground pork and beef mince using your hands and start to combine them.

In a separate bowl, soak the bread in water, then squeeze out the excess liquid and tear the bread into small pieces then add it to the meat mixture.

Using your hands, mix and mash the meat and bread together by squashing down and letting it squeeze through your fingers. Continue to squeeze and squash until it is well combined.

Add the dried herbs and pour in half of the soffritto. Then add breadcrumbs, Pecorino cheese, salt and pepper (to taste), and the egg. Mix everything until it’s well combined and smooth in texture.

Wet the palms of your hands and start forming the meatballs. Place each one on on a sheet pan/tray lined with parchment paper. Repeat until you have used all your mixture.

In a large, deep pot, add EVOO and the remaining soffritto mix. Cook over medium-low heat for about 3–4 minutes then add a splash of water, stir it through and cook for another 10 minutes. Carefully add the tomato passata, stir to combine, then cover with a lid, and let it simmer on low heat for at least 1 hour, or until it thickens to the consistency you desire.

When you're ready to cook the meatballs, put the sauce on medium-high heat and leave it to boil aggressively. Then, gently drop the meatballs into the sauce, one at a time, allowing for some space in between. Don’t overcrowd the pot, as you may need to cook it in batches.

Cover with a lid and cook for 30–40 minutes, reducing the heat to low.

Once cooked, tear a few fresh basil leaves over the pot and give it a quick, gentle stir, then serve.