To make the meatballs: Place the breadcrumbs in a small bowl and pour the milk over to soak for a few minutes. Place the beef mince, egg, parsley and mixed herbs into a medium sized bowl. Add the milk soaked bread slices with any remaining milk into the bowl with the mince mixture. Season well with salt and pepper.

Use clean hands (or you may wish to use disposable gloves) to break up the bread evenly and mix until just combined. Using wet hands, roll a tablespoon of meat mixture into a meatball using the palm of your hand. Transfer meatball to a plate and repeat with the remaining meat mixture. Cover the meatballs with plastic wrap and refrigerate for a minimum of 15 minutes before cooking.

To make the Sugo (tomato sauce): Place the olive oil in a heavy-based stockpot over medium heat. Add the onion and garlic. Cook until the onion is soft. Add the Italian passata sauce and water. Bring to the boil, then reduce the heat to low and gently simmer.

Add the tomato paste and stir to combine. Then add the meatballs and allow to cook, stirring occasionally so that the sauce does not stick to the pot and burn, for approximately 1 hour or until the sauce has reduced to your required consistency then take off the heat.

Serve the polpette al sugo (saucy meatballs) with crusty bread and ladles of Sugo on top – Buon appetito.