Preheat your oven to 200°C (400°F). In a large bowl, combine the beef mince, beaten egg, breadcrumbs, half the minced garlic, oregano, salt, and pepper. Mix gently with your hands — you want everything combined without overworking the meat. You'll feel the mixture becoming sticky and cohesive, and it should smell wonderfully aromatic from the herbs.

Roll the meatballs: Shape the mixture into 24-30 small meatballs, about the size of a walnut. Place them on a plate or tray. As you roll them, you'll notice the surface becoming smooth and slightly glossy from the egg — that's a good sign they'll hold together during cooking.

Brown the meatballs: Heat the olive oil in a large, oven-safe skillet or frying pan over medium-high heat. Add the meatballs in a single layer (work in batches if needed). Cook for 5-6 minutes, turning occasionally, until they're deeply browned on all sides. You'll hear a satisfying sizzle as they hit the pan, and the kitchen will fill with a rich, savoury smell. The meatballs should be dark golden brown with a crisp exterior.

Build the sauce: In the same pan (after removing the meatballs), add the diced onion and remaining garlic. Cook over medium heat for 3-4 minutes until the onion turns translucent and softens. You'll see it become glossy and smell sweet. Pour in the passata, add the tomato paste and dried basil, and stir. Let the sauce simmer for 3 minutes — it will thicken slightly and turn a deep, rich red colour, and you'll see small bubbles breaking the surface.

Layer the bake: Return the meatballs to the pan with the sauce, or transfer everything to a 9x13 inch baking dish if your pan isn't oven-safe. Gently stir the bread chunks into the sauce and meatballs, making sure each piece gets coated. The bread will start soaking up the sauce immediately, becoming soft and pillowy.

Top with cheese: Sprinkle the grated mozzarella and provolone evenly over the top, then finish with the Parmesan. The cheese should form a thick, inviting blanket over the entire dish.

Bake until bubbly: Place the dish in the preheated oven and bake for 20-25 minutes. You'll know it's ready when the cheese is melted and bubbling with golden brown spots on top. The edges should be visibly bubbling with sauce, and the aroma will be absolutely irresistible. Let it rest for 5 minutes before serving — this allows the cheese to set slightly so it doesn't slide off when you scoop it out.

Garnish and serve: Sprinkle fresh parsley over the top for colour and a fresh contrast to the rich, cheesy bake. Serve hot, straight from the dish.