Heat olive oil in a casserole over low heat and soften onions with bacon and seasoning.
Stir in breadcrumbs and herbs, then set aside half the mixture in a bowl.
Blend the remaining mixture with beef and pork mince, then stir in the egg yolk.
Shape the meat into small balls and brown them in the casserole for 10 minutes.
Remove meatballs, return reserved onion mixture to the pan, and deglaze with red wine.
Add fresh and tinned tomatoes with 400ml water and bring to a boil.
Return meatballs to the sauce and simmer for 15 minutes while cooking the pasta.
Combine the pasta and meatballs and serve with grated cheese.