Boil the pasta: Fill a large pot with water, add a generous tablespoon of salt, and bring to a rolling boil. Add the pasta and cook for 2 minutes less than the package instructions for al dente. The pasta should still feel quite firm and chalky in the centre when you bite it. Drain it in a colander, reserving about a cup of the starchy pasta water, and let it steam dry for a minute.

Brown the beef: While the pasta boils, heat the olive oil in a large frying pan over a medium-high heat until it shimmers. Add the beef mince, breaking it up with a wooden spoon. Let it cook undisturbed for 3-4 minutes until the bottom is deeply browned and crusty. You should hear a satisfying sizzle. Stir and continue cooking until all the meat is browned and no pink remains, about 5-6 minutes total.

Sweat the aromatics: Reduce the heat to medium. Push the beef to one side of the pan and add the diced onion. Cook, stirring occasionally, for 4-5 minutes until the onion turns translucent and softens. The onion will release a sweet, fragrant smell. Stir in the minced garlic, oregano, and thyme, and cook for just 30 seconds until the garlic is aromatic but not browned.

Build the sauce: Stir the tomato purée into the meat and onion mixture, cooking for 1 minute until it darkens slightly in colour. Pour in the tinned chopped tomatoes and the beef stock. Add the salt and pepper. Bring the sauce to a gentle simmer, then reduce the heat to low. Let it bubble quietly for 10-12 minutes, stirring occasionally, until it thickens slightly. The sauce should coat the back of a spoon and smell deeply savoury and rich. If it looks too thick, stir in a splash of the reserved pasta water.

Combine pasta and sauce: Tip the drained pasta directly into the pan with the sauce. Gently fold everything together with a large spoon or tongs until every piece of pasta is well coated in the rich, red sauce. The pasta will look glossy and evenly coloured.

Layer for presentation: Preheat your oven to 190°C (375°F). Spoon half of the sauced pasta into a 23x33cm (9x13-inch) baking dish. Scatter half of the mozzarella cubes evenly over the top. Add the remaining pasta, then dot the surface with the rest of the mozzarella. Finally, sprinkle the grated Parmesan over the entire top, creating a complete, even blanket.

Bake to golden perfection: Place the dish on a baking tray to catch any drips. Bake for 25-30 minutes, until the sauce is bubbling enthusiastically around the edges and the cheese on top is a deep, spotty golden brown. You should hear it bubbling when you pull it from the oven. Let it rest on the counter for 5-7 minutes – this allows the layers to set, making it much easier to serve in neat, clean portions.

Garnish and serve: Just before serving, tear the fresh basil leaves and scatter them over the top. The bright green against the golden cheese makes for a stunning, restaurant-quality presentation. Scoop out generous portions, ensuring each serving gets some of the crispy, cheesy crust from the top.