Soak the bread in milk for about 10 minutes.
In a bowl, mix together the beef mince with 1 egg, salt and pepper, chopped parsley and grated Parmigiano. With your hands mix the ingriedients together.
Squeeze the milk out of the bread, add to the meat mix and combine.
Using the palms of your hand, roll the meatballs into 3cm balls and set aside in the fridge to firm up for 1 hour.
In a heavy casserole dish fry the chopped onion and garlic in a little olive oil until the onion is soft and translucent.
In a frying pan brown the meatballs. Add your meatballs to the onions and garlic.
Add the red wine and let the alcohol evaporate, then add 1 bay leafand , the tin of tomatoes. Bring to the boil, then turn the heat to low and simmer with the lid on for at least 1 1/2 hours, stirring occasionally. Add salt and pepper to taster.
Boil a large pan of salted water and add the orrichetta. Cook as per the intructiions on the packet.
Add the meatballs and sauce to the orrichetta and stir gently.