Heat oil in a large pan and brown the whole onion, celery, carrot, garlic, and beef bones.
Add tomato purée, canned tomatoes, and passata to the browned vegetables.
Fill the tomato cans with water and add to the pan with salt and herbs.
Boil, cover, and simmer gently for 2 to 5 hours, topping with water as needed.
Remove bones, vegetables, and whole herbs before adding Marsala, vinegar, and fresh basil.
Soak raisins in warm water for 10 minutes, then drain.
Soak sourdough bread in water for 3 minutes and squeeze out excess moisture.
Chop herbs together and mix with garlic and toasted pine nuts.
Beat eggs with seasoning, Worcestershire sauce, pecorino, and herb mixture.
Mix in soaked bread, raisins, and meats until smooth, then shape into balls.
Fry meatballs in 5mm of oil in batches until evenly browned.
Add meatballs to the simmering sauce and cook for an additional 35 minutes.
Serve the sauce and meatballs over cooked pasta.