Meatballs

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450g ground veal

450g ground pork

60g plain breadcrumbs (approx. 1 cup fresh or ½ cup dry)

60ml whole milk (to soak the breadcrumbs)

2 large eggs (whisked)

40g Parmigiano-Reggiano (finely grated)

2 cloves garlic (minced into a paste)

2 tbsp fresh flat-leaf parsley (finely chopped)

1 tsp fresh oregano leaves (finely chopped)

8g kosher salt (approx. 1½ tsp)

2g freshly cracked black pepper (approx. ½ tsp)

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Sauce

800g high-quality tomato passata (smooth tomato puree)

2 cloves garlic (peeled and smashed)

2 tbsp extra virgin olive oil

1 bunch fresh basil leaves (whole)

500g tubular pasta (such as Rigatoni or Tortiglioni)

40g grated Parmigiano or Pecorino

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1. In a large mixing bowl, combine the 60g breadcrumbs and 60ml milk. Stir until a uniform paste forms and let it sit for 5 minutes.

2. To the breadcrumb paste, add the 2 whisked eggs, 40g grated cheese, minced garlic, chopped parsley, chopped oregano, salt, and pepper. Stir this mixture thoroughly before adding the meat.

3. Add the 450g veal and 450g pork to the bowl. Use your hands to gently toss and blend until just combined. Roll into uniform balls roughly 4cm in diameter.

4. Preheat your oven to 200°C (400°F). Line a large baking sheet with parchment paper. Space the meatballs evenly on the tray. Bake for 12 to 15 minutes.

5. While the meatballs bake, heat 2 tbsp olive oil and 2 smashed garlic cloves in a skillet over medium heat. Pour in the 800g passata and add half the basil leaves. Bring to a gentle simmer. Transfer the baked meatballs into the simmering sauce. Cover tightly and simmer gently for 15 to 20 minutes.

6. Boil your 500g tubular pasta in salted water until it is very al dente. Drain the pasta, reserving 2 cups of pasta water. Remove sauce from heat, add cheese and stir in, along with ½ cup of pasta water until well incorporated. Toss the hot pasta directly into the pot with the passata and meatballs. Gently stir over medium heat for 60 seconds, adding a splash of pasta water if needed.