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 until well combined.

Add the dried herbs and half of the soffritto, then add breadcrumbs, Pecorino cheese, salt, and pepper to taste, and the egg. Mix until smooth.

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

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 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.

Put the sauce on medium-high heat and boil aggressively. Drop the meatballs gently into the sauce, ensuring space between them.

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, give a gentle stir, then serve.