Make the meatballs

• In a bowl, combine the ground beef, ground pork, egg, breadcrumbs, half of the Parmesan, half of the garlic, salt and pepper.
• Mix gently until just combined, then roll into even meatballs.

Brown the meatballs

• Heat part of the olive oil in a frying pan over medium-high heat.
• Sear the meatballs on all sides until browned, then set aside.

Build the tomato sauce

• In the same pan, soften the onion in the remaining olive oil.
• Add the rest of the garlic and the tomato paste and cook briefly.
• Pour in the crushed tomatoes, season and bring to a simmer.

Simmer the meatballs

• Return the meatballs to the sauce.
• Cover and simmer gently, turning occasionally, until tender and cooked through.

Cook the bucatini

• Boil the bucatini in well-salted water until al dente.
• Drain, reserving a little pasta water.

Make the garlic bread

• Mix the butter with the remaining garlic and the parsley.
• Spread over the baguette halves and bake until golden and crisp.

Finish and serve

• Toss the bucatini with the sauce, loosening with pasta water if needed.
• Top with the meatballs, basil and the remaining Parmesan.
• Serve with the warm garlic bread.