Veal polpettone

1. Preheat oven to moderate, 180°C. Lightly grease a large baking dish.
   
   
2. In a large bowl combine mince, eggs, breadcrumbs and herbs. Season to taste and mix well. Roll into walnut-sized balls. Arrange in dish and bake 20 minutes.
   
   
3. Meanwhile, cook pasta in a large saucepan of boiling salted water following packet instructions. Drain well.
   
   
4. Add pasta, sauce and tomatoes to dish with meatballs. Gently toss to combine. Cover with foil and return to oven for a further 10-15 minutes. Sprinkle with basil leaves, shaved parmesan and toasted pine nuts. Serve with salad, if liked.

• We used fresh breadcrumbs, made from stale bread, but dried breadcrumbs are fine also.
  
• For extra flavour, add ¼ cup grated parmesan and 1 crushed garlic clove to the meatball mixture.