In a large skillet, heat 2 tablespoons of olive oil over medium heat until shimmering. Add 1 finely chopped onion and sauté for about 5 minutes, or until it becomes translucent and fragrant. Then, stir in 3 minced garlic cloves and cook for another minute.

Add 500g of beef mince to the skillet and increase the heat to medium-high. Cook for approximately 6-8 minutes, breaking it apart with a wooden spoon until browned.

Stir in two cans of chopped tomatoes (400g each), 2 tablespoons of tomato puree, and a crumbled beef stock cube. Mix thoroughly and bring to a simmer. Cook for around 10 minutes, stirring occasionally.

Sprinkle in 1 teaspoon of dried oregano, 1 teaspoon of dried basil, and a pinch of red pepper flakes for heat. Season generously with salt and black pepper. Simmer for another 15 minutes.

Meanwhile, bring a large pot of salted water to a boil. Add 500g of your preferred pasta and cook according to the package instructions until al dente, usually 8-10 minutes.

Once the pasta is cooked, reserve a cup of pasta water and then drain the rest. Add the drained pasta directly to the skillet with the beef tomato sauce and toss together.

To serve, plate the Beef Tomato Pasta and top with chopped fresh basil leaves and a drizzle of balsamic vinegar. Sprinkle grated Parmesan cheese on top if desired.