Preheat your oven to 180C / 350F. Add the bread, parmesan, parsley, oregano, basil and onion to the bowl of a food processor and pulse until you reach a crumb that looks like stuffing.

Add the mixture to a large bowl along with the beef mince, milk, egg and salt and pepper. Use clean hands to mix until well combined. Roll into about 28 meatballs. Place on a baking tray lined with baking paper and bake for 20 minutes. Once baked, set aside.

Heat a large skillet to medium high heat. Drizzle with olive oil and add the onion and garlic. Stir for 30 seconds before adding the remaining ingredients. Wine, vegetable stock, salt and pepper, Worcestershire sauce, Italian herbs, chilli flakes, oregano, parsley, basil and tomato paste. Stir until mixture begins to bubble. Add the meatballs and place the lid on top. Lower to medium heat and allow to cook for 10 minutes.

Take the meatballs out of the sauce, add the cooked spaghetti (use packet instructions) spaghetti, stir to coat in the sauce. Add the meatballs back before serving, shave some parmesan on top and garnish with basil before serving.