Cut the Pachino tomatoes in four, add some olive oil, and bake at 40°C for three hours.
Combine the meat with the potato, the thyme and the egg and add salt, pepper and a little Parmesan cheese. Utilising this mixture, shape meatballs in about the size of a walnut.
Cook the Strozzapreti in abundant salted boiling water until al dente.
In the meantime, brown the tiny meatballs together with the onion and just a little olive oil in a large casserole pan. Add the Pachino tomatoes, olives and wine and reduce the liquid to zero, finally adding the meat stock.
Strain the pasta and continue cooking it in the casserole, adding salt, pepper and fresh olive oil to taste.
Complete the dish by sprinkling each portion with freshly-grated Pecorino di Fossa cheese.