Crumble the beef mince into a large frypan over medium heat. Add onions and garlic; cook and stir until evenly browned. Drain off excess fat. Stir in the red wine, tomatoes, oregano, chilli flakes and sea salt. Bring to a boil then reduce heat to low and simmer for 20 minutes.
Preheat the oven to 180 degrees C.
In a medium bowl whisk together the eggs, brown sugar and cream. Place the bread cubes in a 2 litre casserole dish or square baking pan. Pour in the egg mixture and chicken stock then stir in the beef mince mixture. The bread should be saturated. Sprinkle half of the Romano cheese over the top.
Bake for 40 minutes in the preheated oven until the top is golden and the centre is set. Portion into individual bowls and top each one with some of the remaining Romano cheese.