Preheat the oven to gas mark 4 / 180*C / 350F.
In a large bowl add 450g of pork mince, 64g of dried breadcrumbs, 1 tablespoon of Italian herbs, 1 teaspoon of salt and 1 teaspoon of pepper.
Combine with your hands and form walnut sized meatballs.
Open up a Large Bakewell oven bag.
Place the balls inside the bag, tying the bag loosely with one of the ties provided. Place on an oven proof dish in the middle of the oven and cook for 20-25 minutes.
When the time is up carefully open up the bag and add 500g of Italian tomato pasta sauce. Close the bag again and cook for a further 20 minutes.
When time is up and meatballs are cooked, carefully open the bag and serve over cooked tagliatelle pasta. Serve with parmesan cheese and garlic bread.