For the meatballs, place the bread and milk in a bowl, toss to combine and stand for 8-10 minutes until softened.

Meanwhile, place garlic and wine in a jug and stand for 10 minutes. Strain wine into a bowl and set aside. Discard garlic. Squeeze out the excess milk from the bread then finely crumble the bread into a large bowl of a stand mixer with the paddle attachment. Add remaining ingredients and reserved wine, and beat for 5-6 minutes to form a slightly creamy consistency. This will help hold the meatballs together. Divide mixture into 40-43 (approx. 30g each) meatballs and place on trays lined with baking paper. Chill to set slightly.

To make the sauce, heat the oil and butter in a large wide heavy-based saucepan over high heat. Add the garlic and cook, stirring continuously, for 1-2 minutes until it starts to go golden. Stir in the vegetables, herbs, chilli powder, if using, and cinnamon and cook, stirring occasionally, for 6-7 minutes until vegetables have softened. Add wine, scraping the bottom of the pan with a wooden spoon and reduce mixture by half. Add tomato passata and stock, season to taste and stir to combine. Add the meatballs and return to the boil. Reduce heat to low and simmer, shaking pan and stirring occasionally, for 1 hour 30 minutes – 2 hours until sauce has thickened and meatballs are cooked. You may need to top up with extra stock or water to prevent sauce from drying out.

Meanwhile, for the polenta, place 4 cups (1L) water in a large, non-stick heavy-based saucepan and bring to the boil. Season water with salt and gradually whisk in polenta until it starts to thicken. This should not be too thick as it needs to cook for a long time to soften the grit of the corn. Whisk in butter and reduce heat to very low. Simmer, stirring frequently, for 10-15 minutes until polenta starts to cook away from the side of the pan. Season to taste. Top with meatballs and scatter with parmesan to serve.