Prepare the Meatball Mixture: In a small bowl, combine the torn bread pieces and the milk. Let it sit for 5-10 minutes until the bread has absorbed the liquid and is soft. Mash it into a paste with a fork.

Combine Ingredients: In a large bowl, place the halal beef mince, the soaked bread paste, grated Parmesan, beaten egg, minced garlic, chopped parsley, oregano, salt, and pepper. Use your hands to gently mix everything together until just combined. Be careful not to overmix, as this can make the meatballs tough.

Shape and Chill the Meatballs: Roll the mixture into balls about the size of a golf ball. You should get around 16-20 meatballs. Place them on a plate or baking tray, cover, and refrigerate for at least 15 minutes. This helps them hold their shape during cooking. What works best for me is to lightly wet my hands to prevent the mixture from sticking.

Start the Sauce: While the meatballs are chilling, heat 1 tbsp of olive oil in a large, deep frying pan or casserole dish over a medium heat. Add the chopped onion and cook for 5-7 minutes, until soft and translucent. Add the sliced garlic and cook for another minute until fragrant.

Simmer the Sauce: Pour in the two tins of chopped tomatoes. Add the dried oregano and the optional sugar. Stir well, bring to a gentle simmer, then reduce the heat to low, cover, and let it bubble away gently for at least 20 minutes to allow the flavours to deepen.

Brown the Meatballs: In a separate large frying pan, heat 2 tbsp of olive oil over a medium-high heat. Carefully place the chilled meatballs in the pan, ensuring not to overcrowd it (you may need to do this in two batches). Brown the meatballs on all sides, turning them gently. This should take about 5-6 minutes. They don't need to be cooked through at this stage.

Combine and Finish: Carefully transfer the browned meatballs into the simmering tomato sauce. Stir gently to coat them. Cover the pan and let everything simmer together for a further 15-20 minutes, or until the meatballs are cooked through and tender. Stir in the fresh basil leaves right at the end.

Cook the Spaghetti: While the meatballs are simmering in the sauce, cook the spaghetti in a large pot of salted boiling water according to the packet instructions until al dente. A helpful guide on cooking pasta perfectly can be found on BBC Good Food.

Serve: Drain the spaghetti well. Serve the pasta in bowls, topped with a generous portion of the halal meatballs and sauce. Garnish with extra grated Parmesan and fresh basil or parsley.