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In a large bowl, soak the bread in the milk.
Add the mince, eggs, parmesan, parsley, fennel seeds, salt and pepper. Mix thoroughly by hand, roll into 3cm balls and leave to rest while you make the sauce.
For the sauce, place a large pan over medium heat. Add the olive oil and onion and fry until soft.
Add the tomato paste and red wine. Simmer until the alcohol evaporates.
Add the passata and simmer gently on a low heat for 1–1.5 hours.
Add salt, pepper and sugar to taste. Add the basil and remove from the heat.
Just before the sauce is ready, shallow-fry the meatballs in batches until brown and crisp. Drain on paper towel.
Cook the pasta in plenty of boiling salted water.
Combine the cooked pasta and sauce. Top with the meatballs and parmesan and serve.