In a small saucepan on medium heat, add some olive oil and half a chopped brown onion.  Cook until soft.  Add the dried oregano, garlic and cook 30 seconds, turn off heat.  Set aside to cool down.

In a mixing bowl, add the combined minced meats, salt and pepper, bread crumbs, cooked onion and garlic mixture, half the grated pecorino cheese, chopped parsley and one whole egg. Mix well using your hands.

Add olive oil to your hands, pick up a portion of the mixture and form into balls by using the palm of both your hands. Aim for 58 grams each or approx. 2 ounces. Use a scale for consistency, you should get close to 12-14 meatballs.  Roll them in flour.

Add a generous amount of olive oil to a frying pan on medium heat, enough to cover the bottom and a little more. Once the oil is hot, place half the meatballs and brown evenly by rolling them and basting them with the hot oil. They will be cooked enough in approx. 4 to 5 minutes. Once nice and brown, set them aside to rest on a warm plate. If pan is small, just cook half at a time.

Drain half the oil from pan and add the remaining half chopped onion, 1 clove of minced garlic, fry over medium heat.  Add the passata (One bottle) rinse it out with a little water and pour into pan so there’s no wastage. Season with salt and pepper and add one bay leaf. Bring to a simmer. Return the meatballs to pan and cook for 30 minutes on low simmering heat.  Make sure you turn them over every 6 minutes or so. If sauce is getting too thick, thin it out with pasta cooking water.

Meanwhile get your pasta water boiling, add salt. Once boiling, cook pasta 2 minutes less than al dente, as per instructions on packet.

Remove meat balls and place them on a hot plate in a warm spot.

Drain pasta and add directly to the sauce.  Finish cooking for two minutes in the sauce, turn off heat and add remaining grated Pecorino cheese.  Mix well.

Serve immediately.