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, squeeze out excess liquid, tear into small pieces and add to the meat mixture.

Using your hands, mix and mash the meat and bread together until well combined.

Add dried herbs and half of the soffritto. Then add breadcrumbs, Pecorino cheese, salt and pepper (to taste), and the egg. Mix until smooth in texture.

Wet your hands and start forming the meatballs. Place each one on a sheet pan lined with parchment paper.

In a large, deep pot, add EVOO and remaining soffritto mix. Cook over medium-low heat for 3–4 minutes, add a splash of water, stir and cook for another 10 minutes.

Carefully add the tomato passata, stir to combine, cover with a lid, and let it simmer on low heat for at least 1 hour or until thickened.

When ready to cook, put the sauce on medium-high heat and boil. Gently drop the meatballs into the sauce.

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

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