Method

1. For the meatballs, combine all ingredients in a large bowl. Using clean hands, mix until well combined. Divide mixture into 12 and shape into meatballs. Place onto a plate; cover with cling film and refrigerate for 10 minutes.

2. For the tomato sauce, heat oil in a large pan over medium heat. Add onion, bay leaf and anchovy and cook 5 minutes or until onion has softened. Stir in passata, tomatoes and sugar. Simmer on low heat for 10 minutes. Season to taste with salt and pepper. Remove meatballs from refrigerator and add to hot sauce; simmer gently for a further 30 minutes, stirring occasionally.

3. For the polenta, Bring stock and water to the boil in a large saucepan over medium high heat. Slowly pour in polenta in a steady stream, stirring continuously until mixture thickens and boils. Continue cooking polenta, stirring for a further 10 minutes. Pour polenta into a greased 2cm deep rectangular slice pan and refrigerate until firm and set. When polenta is firm, remove from tin and cut into 10 cm x 2cm long batons. Heat oil in a frying pan. Cook polenta for 1-2 minutes or until crisp and golden; drain on absorbent paper towel.

4. For the pesto oil, place basil leaves, garlic, pine nuts and salt in a food processor; process until smooth. While the motor is still running, pour oil in a gentle stream until mixture combines and thickens. Stir in grated cheeses and adjust seasoning.

5. To serve, place two meatballs onto each plate. Spoon over tomato sauce and serve with polenta batons. Drizzle oil around the outside of the plate.