Cut the crusts off the bread, put the bread into a deep plate and pour the milk over it.
Remove the fat from the ham and chop the ham.
Squeeze the bread out with your hands and crumble finely.
Then put into a bowl with the mince, ham, basil, chopped capers and cheese.
Season with salt and pepper and knead to a 'dough'.
Form into small balls the size of table tennis balls.
Peel the onion and chop very finely. Peel the carrot, wash the celery and finely dice both.
Heat the oil in a large frying pan and fry the vegetables for a minute or two. Then take out and set aside.
Put the meatballs into the pan and brown on all sides.
Puree the tomatoes with the red wine and add to the pan.
Add the sage and vegetables, cover and simmer for about 30 minutes.
Season to taste with salt and pepper.