Start by placing your fresh white bread (without crusts) in a bowl. Pour enough milk over the bread so that it is covered and leave to soak.

Into a large bowl, add your pork and beef mince, a finely diced onion, 2 cloves grated garlic, a large handful of parsley, ground fennel seeds, 3 egg yolks, a good sprinkle of salt and pepper, and your milk soaked bread. Mix everything together with your hands.

Divide the mixture into 12 balls.

Place a frying pan on a medium-high with a good glug of vegetable oil. When the oil is hot, place your balls into the pan.

After 4 minutes, turn the balls. Keep turning the balls until they are brown on all sides. Remove the balls from the pan, and place them on a plate to sit.

Wipe out the pan and place back on the heat. Fry two cloves of finely chopped garlic for 1 minute. Add your passata and a glass of water. Season with salt and pepper, and add a large handful of chopped parsley. Mix everything together, and allow the sauce to simmer until it has thickened.

Reintroduce the meatballs to the pan. Turn the balls around in the sauce, and leave to cook over a medium heat for 7 more minutes, bathing the balls regularly.

Assemble time. Cut a large ciabatta loaf in half length ways. Spoon over some of your marinara sauce onto the bottom half. Add the meatballs, and cover them with the remaining sauce.

Lay a thin slice of mozzarella over each ball. Sprinkle over some more ground fennel seeds and place the sub under a grill for 7 minutes, or until the cheese has melted. Place the top half over the sub in the oven as well so it can toast.

When the cheese has melted, remove the sub and place on a board. Take the top half of the loaf and give it a good drizzle of olive oil. Place it on top of the meatballs, carve it up and enjoy!