Prepare the Meatball Mixture: In a large bowl, combine the Halal beef mince, breadcrumbs, grated Parmesan, beaten egg, minced garlic, chopped parsley, oregano, salt, and pepper. Use your hands to mix everything together until just combined. Be careful not to overwork the mixture, as this can make the meatballs tough.

Shape the Meatballs: Lightly wet your hands with water to prevent sticking. Roll the mixture into balls about 4cm (or 1.5 inches) in diameter. You should get between 16-20 meatballs. Place them on a plate or baking tray.

Brown the Meatballs: Heat 2 tbsp of olive oil in a large, heavy-bottomed pan or Dutch oven over a medium-high heat. Carefully place the meatballs in the pan, ensuring you don't overcrowd it (work in batches if necessary). Brown them on all sides, turning gently, for about 5-7 minutes. They don't need to be cooked through at this stage. I find that using tongs is the best way to turn them without breaking them apart. Once browned, remove them from the pan and set aside on a plate.

Start the Marinara Sauce: Reduce the heat to medium. In the same pan, add the remaining 1 tbsp of olive oil. Add the finely chopped onion and sauté for 5-6 minutes until soft and translucent. Add the sliced garlic and cook for another minute until fragrant.

Simmer the Sauce: Pour the tinned tomatoes into the pan, using a splash of water to rinse out the tins and add it to the pot. Add the dried oregano, sugar (if using), and season with salt and pepper. Bring to a simmer, then reduce the heat to low. If you're looking for a pasta dish that's a bit lighter, my Classic Shrimp Scampi Recipe In Minutes is another fantastic choice.

Combine and Cook: Gently return the browned meatballs to the sauce. Add the torn basil leaves. Cover the pan and let it simmer gently for at least 30-35 minutes, or up to an hour for a richer flavour. The sauce will thicken, and the meatballs will become tender and cooked through. The UK's Food Standards Agency advises that minced meat should be steaming hot and cooked all the way through.

Cook the Spaghetti: While the sauce is simmering, bring a large pot of generously salted water to a boil. Add the spaghetti and cook according to the package directions until al dente. Drain, reserving a small cupful of the pasta water.

Serve: You can either add the drained spaghetti directly to the pan with the sauce and meatballs, tossing to combine (add a splash of pasta water to help the sauce cling), or serve the spaghetti in bowls topped with a generous portion of the marinara sauce and meatballs. Garnish with extra fresh basil and a good grating of Parmesan cheese.