Remove the crusts from the bread, tear into pieces and soak in the red wine. Squeeze lightly, reserving the wine. Using your hands, combine the soaked bread with the meat, onion, one of the garlic cloves, the egg, parsley, cumin, cinnamon, salt and pepper and mix well. Leave to stand in the fridge 1 hour then roll into large balls. Roll in the plain flour.
Heat a little olive oil in a non-stick pan and fry the meatballs until nicely brown all over.
Meanwhile, combine tomato passata, paste, tomato sauce, olive oil, remaining garlic, sugar and bay leaf in a saucepan and simmer 20 minutes or until thickened. Add the meatballs to the sauce and simmer 10 more minutes. Serve with rice.