Begin by sweating over low heat the onion until translucent, then add the garlic and cook for a minute

Add the oregano and cook for 1 minute

Add the beef and break up with the back of the wooden spoon, and stir until browned and no pink bits remain

Add the tomato puree and the chopped tomatoes and stir

Simmer for 30 minutes until rich and thickened

Whilst the sauce cooks, cook the pasta until shy of al dente, around 3 minutes short of the recommended cooking time.

When the pasta and sauce are ready, check for seasoning and adjust, then stir in half of the mozzarella followed by the pasta until well combined

Transfer to an 11 inch by 9 inch baking dish and top with the remaining mozzarella and parmesan

Garnish with fresh basil leaves and serve