Sauté the Aromatics: Heat the olive oil in a large, heavy-based pan or Dutch oven 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: Increase the heat to medium-high, add the ground beef mince to the pan. Break it up with a wooden spoon and cook until it's nicely browned all over. I find that letting it sit for a minute or two without stirring helps develop a really good crust, which adds a lot of flavour. Drain off any excess fat.

Simmer the Sauce: Stir in the tomato purée and cook for a minute. Add the tinned chopped tomatoes, beef stock, dried oregano, basil, and the optional sugar. Season well with salt and pepper. Bring to a simmer, then reduce the heat, cover, and let it gently bubble away for at least 20 minutes for the flavours to meld.

Cook the Pasta: While the sauce is simmering, bring a large pot of salted water to a rolling boil. Add the ziti or penne and cook according to package directions, but undercook it by 2 minutes. It should be very al dente. This is a crucial step to prevent a mushy pasta bake. Drain the pasta well and set it aside.

Preheat and Prepare Cheeses: Preheat your oven to 180°C (160°C fan/Gas Mark 4). In a medium bowl, mix together the ricotta cheese, half of the grated Parmesan (50g), the beaten egg, and the chopped fresh parsley. Season with a little salt and pepper.

Combine Pasta and Sauce: In a large bowl, combine the drained pasta with about two-thirds of the beef sauce. Mix gently until every piece of pasta is coated.

Assemble the Layers: Spread a thin layer of the remaining meat sauce on the bottom of a large (approx. 23x33cm) baking dish. Top with half of the pasta mixture. Dollop half of the ricotta mixture over the pasta, then sprinkle with half of the grated mozzarella. Repeat the layers: the remaining pasta, the rest of the ricotta mixture, and the remaining meat sauce.

Bake to Perfection: Sprinkle the top evenly with the remaining mozzarella and the rest of the Parmesan cheese. Bake, uncovered, for 25-30 minutes, or until the cheese is golden brown and the sauce is bubbling around the edges. Let it rest for 10 minutes before serving. This allows it to set slightly, making it much easier to slice and serve.