750 gmdried spaghetti1 tbspextra-virgin olive oilTo serve:torn basil leavesSugo1½ tbspextra-virgin olive oil1onion, finely chopped3garlic cloves, finely chopped80 mlred wine1.4 litrestomato passata2 eachfresh bay leaves and thyme sprigsPolpette800 gmminced veal200 gmminced pork60 gmpine nuts, toasted50 gm eachparmesan and pecorino, finely grated, plus extra to serve50 gmmild pancetta, finely chopped¼ cupfine soft white breadcrumbs3garlic cloves, finely chopped1egg yolk1 tbsp eachcoarsely chopped parsley and oregano2 tsp eachcoarsely chopped rosemary and thyme2 tbspolive oil
Preheat oven to 190C. For sugo, heat extra-virgin olive oil in a wide shallow saucepan over medium heat, add onion and sauté until starting to soften (5 minutes). Add garlic, sauté until very tender (10-12 minutes), add wine and cook until reduced by one-third (2-4 minutes). Add tomato passata and herbs, bring to the boil, season to taste and set aside.
Meanwhile, for polpette, combine ingredients (except olive oil) in a bowl, season to taste and mix with your hands to combine well. Roll golf-ball-sized pieces of mixture in your hands until they start to feel elastic, and set balls aside. Heat olive oil in a large non-stick frying pan over high heat, add polpette in batches and turn occasionally until golden (2-4 minutes). Add to pan with sugo, season to taste, cover with a lid, transfer to oven and bake until polpette are cooked through and sauce is rich and thick (1 hour).
Meanwhile, cook pasta in a large saucepan of boiling salted water until al dente (5-10 minutes). Drain, toss in extra-virgin olive oil and serve with polpette in sugo, scattered with basil leaves and extra parmesan and pecorino.