Tagliatelle, with its thick, flat strands, is a perfect partner for the scaled down in size meatballs in this recipe, which are made with ground beef and pork (or your own preferred combination, which might incorporate veal or lamb in the mix) and seasoned with cilantro and bound with breadcrumbs. To make the sauce, onion, garlic, and canned peeled whole tomatoes are pureed in a food processer until the desired consistency.