To make the sauce, heat the olive oil in a medium saucepan over medium-to-low heat, add the onion and garlic and fry for minutes. Stir in the passatta and white wine and set aside.
For the meatballs, mix the minced beef, Parmesan cheese, garlic, egg yolk, breadcrumbs, parsley and seasoning together and form into 8 meatballs.
Heat the olive oil in a frying pan over medium-to-low heat, add the meatballs and cook, shaking the pan occasionally, for 4-5 minutes or until brown.
Heat the sauce and add the meatballs. Cover and simmer for 30-45 minutes until the sauce has thickened.
Put the tagliatelle in a large pan of boiling, salted water and cook according to packet instructions. Serve pasta with the meatballs and sauce, sprinkled with rocket leaves and Parmesan cheese.
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