In a large pot over medium heat, add a splash of olive oil and allow it to warm up. Once the oil shimmers, toss in the chopped onion and sauté for about 3-5 minutes until it's soft and translucent.

Stir in minced garlic and continue to sauté for another 30 seconds.

Next, increase the heat slightly and add the beef mince to the pot. Break it up with a wooden spoon, cooking for about 5-7 minutes until it turns a rich brown color throughout.

Stir in the chopped tomatoes, tomato puree, and a crumbled beef stock cube. Add dried oregano, basil, salt, pepper, and red pepper flakes to taste, and let the mixture simmer for 30-40 minutes.

In a separate pot, bring salted water to a boil and cook your pasta according to package instructions until al dente.

Once the beef tomato sauce has thickened, add the drained pasta directly to the sauce and mix gently.

Remove the pot from the heat and stir in chopped fresh basil and a splash of balsamic vinegar.

Serve immediately, optionally topped with grated Parmesan cheese and additional fresh basil.