To make the meatballs, tear the sliced bread into small pieces, put them in a bowl, and add the milk until the bread is fully soaked.

Squeeze as much milk as possible out of the bread and add it to a medium-sized mixing bowl.

Add the beef, parsley, chili flakes, egg, and a little salt & pepper to the mixing bowl and thoroughly mix and knead until it’s smooth and even.

Get out a plate or tray and start to tear small table tennis sized amounts from the mixture. Roll in the palms of your hands until smooth and place on the tray.

Once all of the mixture is used, put the tray in the fridge and leave for about 20 minutes.

For the sauce, add the passata, vegetable stock, parsley, chilli, sugar, salt, and pepper, and stir. Simmer on low heat.

After about 20 mins or once the sauce is made, get the meatballs from the fridge, add a little light olive oil (1-2 tbsp) to a frying pan and cook in batches of about 5 or 6 until browned but not completely cooked through.

Once all of the meatballs are browned, add all of the meatballs back to the pan for a couple of minutes and then add to your sauce and simmer for about 15 minutes.

Now make your spaghetti. Once this is ready, serve with your meatballs and add a little parmesan and parsley to garnish.