Finely chop the parsley and basil; peel and finely chop the 2 garlic cloves.

Remove the casing from the pork sausages; place the sausage meat in a mixing bowl.

Add the ground pork and beef mince to the bowl with the sausage meat.

Mix in the 2 eggs, 100 g breadcrumbs, 50 g Parmigiano Reggiano, chopped parsley, salt, and black pepper.

Shape the meat mixture into about 16 evenly sized meatballs.

Heat the extra virgin olive oil in a frying pan over medium heat; add the chopped garlic and chili pepper.

Cook the garlic and chili pepper for 1 minute; add the 250 g tomato passata.

Season the tomato sauce with salt and basil; bring it to a gentle simmer.

Place the meatballs in the simmering sauce; turn them gently to coat.

Cover the pan and simmer the meatballs for 20 minutes; turn them once halfway through cooking.

Bring a large pot of salted water to a boil; add the 400 g spaghetti.

Cook the spaghetti until al dente according to package directions; reserve 120 ml of pasta water.

Drain the spaghetti in a colander; transfer it to the pan with part of the tomato sauce.

Toss the spaghetti in the sauce; loosen with reserved pasta water if needed.

Serve the sauced spaghetti topped with meatballs; garnish with basil and additional Parmigiano Reggiano.