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1
Preheat oven to 450F. Halve the fresh tomatoes and coarsely remove the seeds by squeezing each half. Pat dry and coat with EVOO and sprinkle with salt.
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2
Cut one end of the heads of garlic to be roasted. Also coat with EVOO.
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3
Place tomatoes, cut side up, in roasting pan with the garlic. Place in the oven for 50-60 minutes.
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4
While roasting being preparation of meatballs and sauce. Coarsely chop onion, celery and sun-dried tomatoes. Do not combine. If using a food-processor can use some EVOO with the sun-dried tomatoes.
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5
In a bowl combine mayonnaise, 1 tbsp celery, 1 tbsp onion, parsley, pancetta, egg, ground beef, breadcrumbs, crushed red pepper and Parmesan cheese. Add 2 roasted garlic cloves once roasting is complete. Make 1/2 inch round meatballs and set aside.
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6
Remove tomatoes and garlic (cloves only) from roasting pan and place in a food mill. Work mill until most contents have been ground through. Set aside. Place roasting pan aside.
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7
Increase oven to 500F. In a large sauce-pan place enough EVOO to coat the bottom. Heat oil on high and brown the meatballs on all sides with 1/2-1 tsp salt (approx. 5 minutes). Remove from heat and place in roasting pan that was set aside and place in oven for 10 minutes.
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8
Start sauce and begin pasta to time readiness with the meatballs. In the same saucepan used to brown the meat place the anchovy filletes and cook for 1 minute. Add the sun-dried tomatoes and cook for 2 minutes. De-glaze with white-wine. When wine has almost evaporated add the celery and onions and cook for another 3-4 minutes. Add the milled roasted tomatoes and garlic and heat thoroughly and set aside once meatballs and pasta are done.
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9
Serve pasta with the sauce and top with a few meatballs.
