Prepare the Meatball Mixture: In a large mixing bowl, combine the beef mince, breadcrumbs, milk, beaten egg, grated Parmesan, 2 minced garlic cloves, chopped fresh parsley, and 1 teaspoon of dried oregano. Season generously with salt and freshly ground black pepper. Use your hands to gently but thoroughly mix the ingredients until just combined. Be careful not to overmix, as this can make the meatballs tough. The mixture should feel moist and hold together well.

Shape the Meatballs: Lightly wet your hands to prevent sticking. Roll the mixture into approximately 24-30 meatballs, each about 3-4 cm in diameter. They should be uniform in size to ensure even cooking. Place them on a plate or tray as you go.

Brown the Meatballs: Heat 2 tablespoons of olive oil in a large, deep frying pan or a Dutch oven over medium-high heat. Once the oil shimmers, carefully add the meatballs in batches, making sure not to overcrowd the pan. Cook for 5-7 minutes, turning occasionally, until they are beautifully browned and have a lovely crust all over. They won't be cooked through at this stage, but the browning adds incredible flavour and texture. Once browned, remove the meatballs from the pan and set them aside.

Start the Tomato Sauce: In the same pan, reduce the heat to medium. Add the finely chopped onion and cook for 5-7 minutes, stirring occasionally, until it has softened and turned translucent, releasing a sweet aroma. Next, add the remaining 3 minced garlic cloves and cook for another minute until fragrant, taking care not to burn them. The pan should now smell wonderfully aromatic.

Simmer the Sauce: Pour in the canned chopped tomatoes, crushed tomatoes, and beef stock. Stir in the dried basil, dried thyme, and the bay leaf. If using, add the teaspoon of sugar to balance the acidity of the tomatoes. Bring the sauce to a gentle simmer, then reduce the heat to low, cover the pan, and let it cook for at least 45 minutes to an hour. The sauce will deepen in colour to a rich red and thicken slightly, its aromas filling your kitchen with warmth.

Combine & Finish the Sauce: After the sauce has simmered, carefully add the browned meatballs back into the pan. Submerge them gently in the sauce. Continue to simmer, covered, for another 20-30 minutes, or until the meatballs are cooked through and wonderfully tender. The sauce should be rich, fragrant, and cling beautifully to the meatballs. Remove the bay leaf before serving. While the meatballs finish simmering, cook your spaghetti according to package directions in a large pot of salted boiling water until al dente – firm to the bite. Drain well using a colander.