freshly grated Parmesan cheese, to serve (optional)
Heat the oil in a large frying pan and cook the bacon over a medium-high heat for 2–3 minutes, until lightly golden. Meanwhile, roll the sausagemeat into 24 balls. Add to the pan and fry for a further 2–3 minutes, shaking occasionally, until lightly browned all over.
Add the onion and garlic and cook for 3–4 minutes, stirring occasionally, until beginning to soften. Pour in the wine and simmer rapidly for 1 minute, or until reduced by half. Stir the passata and pesto into the pan with a pinch of salt and pepper, then simmer for 7–8 minutes, until thickened slightly.
Meanwhile, cook the tagliatelle in a pan of salted boiling water for 2–3 minutes, or according to the packet instructions, until ‘al dente’. Drain and heap into 4 warmed bowls.
Spoon the pesto meatballs over the pasta and serve immediately with plenty of grated Parmesan, if desired.