Preheat and Prepare the Pan: Preheat your oven to 180°C (160°C fan). Generously grease a 23cm (9-inch) springform tin or deep-sided pie dish with butter.

Cook the Spaghetti: Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions until al dente. Drain well and return it to the pot.

Create the Spaghetti Base: To the drained spaghetti, add the melted butter, 2 beaten eggs, 75g of Parmesan, salt, and pepper. Toss everything together until the spaghetti is evenly coated. Tip this mixture into your prepared dish and use the back of a spoon to press it firmly across the bottom and up the sides to form a 'crust'. Set aside.

Start the Meat Sauce: Heat the olive oil in a large frying pan or skillet over a medium heat. Add the chopped onion and cook for 5-7 minutes, until softened and translucent. Add the minced garlic and cook for another minute until fragrant.

Brown the Mince and Simmer: Add the beef mince to the pan, breaking it up with a wooden spoon. Cook until browned all over. Drain off any excess fat. Stir in the tomato purée, tinned tomatoes, beef stock, oregano, and optional sugar. Season with salt and pepper, bring to a simmer, then reduce the heat and let it bubble gently for 10-15 minutes, until the sauce has thickened slightly.

Assemble the Pie: While the sauce simmers, prepare the topping. In a medium bowl, mix together the ricotta, 1 beaten egg, 50g of Parmesan, and dried parsley until well combined.

Layer and Bake: Spoon the thickened meat sauce evenly into the spaghetti crust. Next, carefully spread the ricotta mixture over the top of the meat sauce, right to the edges. Finally, sprinkle the grated mozzarella evenly over the ricotta layer.

Bake to Perfection: Place the dish on a baking tray (to catch any potential drips) and bake in the preheated oven for 30-35 minutes, or until the topping is golden brown and bubbling. I find that the edges should be visibly crisp and pulling away slightly from the side of the dish.

Rest and Serve: Remove the spaghetti pie from the oven and let it stand for at least 10 minutes before slicing and serving. This is a vital step to ensure it holds its shape. Garnish with fresh basil or parsley if desired.