Begin to cook with Chef Pellegrini:

Prepare tomato sauce:

1. Dice shallots into small pieces.
2. Put fry pan on medium heat, add olive oil.
3. Mince garlic into small pieces.
4. Put shallot and 2 cloves garlic in pan and sauté.
5. Add rosemary, parsley,basil and dill to pan.
6. Add tomatoes and stir.
7. Sprinkle 1 teaspoon salt into mixture. Simmer for 10 minutes, stirring occasionally.

Prepare meatballs:

1. In mixing bowl, add beef and veal
2. Chop bacon into small pieces. Add to bowl
3. Add 1 clove diced garlic to bowl
4. Remove leaves from 7 sprigs of parsley, roll into ball and chop
5. Add parsley to mixture in bowl
6. Add nutmeg to bowl
7. Break eggs into bowl with mixture
8. Add Parmesan cheese to mixture
9. Squeeze excess milk out of bread, and break into pieces before placing in bowl with other ingredients
10. Add 2 teaspoons salt
11. Add 2 teaspoons pepper
12. Knead ingredients in bowl until they are evenly distributed
13. Make small meatballs and place on large baking pan
14. Place meatballs in oven and cook at 350 degrees for 10 minutes, or until meatballs are brown
15. Add meatballs in pan with sauce. Cook for 5 minutes, and then put in fry pan.
16. If sauce is too thick, add a little water to it. Mash tomatoes while stirring.
17. Cook pasta until two minutes until done, strain. Add pasta to sauce.
18. Stir pasta into sauce. Continue to simmer for 5 minutes.
19. Sprinkle 3 tablespoons of parmesan cheese into the pan and stir.

To Serve:

1. On serving plate, Place pasta with sauce  and then add meatballs around pasta
2. Drizzle with olive oil and a dash of freshly grounded black pepper
3. Lay fresh basil leave along with meatball.