Sweat the aromatics: Heat the olive oil in a large, heavy-bottomed pot over a medium heat. Add the chopped onions and cook, stirring occasionally, for 8-10 minutes until they turn translucent and soft, with a sweet, fragrant smell. You'll see them become glossy as they release their moisture.

Brown the meat: Add the minced beef and pork to the pot. Break it up with a wooden spoon and increase the heat to medium-high. Cook for 8-10 minutes, stirring now and then, until the meat is no longer pink. You'll hear a satisfying sizzle, and the meat will turn a deep brown colour with crispy, caramelised edges. This browning is crucial for flavour.

Bloom the tomato purée: Stir in the minced garlic and tomato purée. Cook for 1-2 minutes, stirring constantly, until the purée darkens in colour and smells richly savoury. This step removes the raw, tinny taste from the purée.

Build the sauce base: Pour in the chopped tomatoes, passata, and beef stock. Stir in the dried oregano, dried basil, and sugar. Scrape the bottom of the pot with your spoon to release any browned bits – that's pure flavour. The sauce will look quite liquid at this stage, with a bright red colour.

Simmer low and slow: Bring the sauce to a gentle boil – you'll see large, lazy bubbles breaking the surface. Then, reduce the heat to low so the sauce is at a bare simmer, with just an occasional bubble. Partially cover the pot with a lid and let it cook for 2 hours, stirring every 20 minutes or so. The sauce will thicken and darken to a rich, deep mahogany red, and the aroma will fill your kitchen with a comforting, herby scent.

Cook the spaghetti: About 15 minutes before the sauce is ready, bring a large pot of salted water to a rolling boil. Add the spaghetti and cook according to the packet instructions until al dente – it should be tender but still have a slight resistance when you bite into it. Reserve about a cup of the starchy pasta water before draining.

Finish and serve: Drain the spaghetti and return it to the pot. Ladle in a generous amount of the meat sauce and toss everything together. If the sauce seems too thick, add a splash of the reserved pasta water to loosen it. The sauce will cling beautifully to each strand of pasta. Serve immediately with a generous grating of Parmesan cheese, if you like.