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.

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

Wet the palms of your hands and start forming the meatballs. Place each 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.

Add tomato passata, stir to combine, cover, and let it simmer on low heat for at least 1 hour.

Put the sauce on medium-high heat to boil. Gently drop the meatballs into the sauce, allowing space in between.

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

Once cooked, tear a few fresh basil leaves over the pot and stir gently before serving.