Step 1

Preheat the oven to 180°C.

Step 2

Place 1 tablespoon oil in a 23cm oven-proof frypan over medium heat. Add the onion, garlic and celery and cook, stirring, for 2-3 minutes until softened. Stir in the tomato paste and cook for 1 minute. Add the mince and cook, breaking up any lumps with a wooden spoon, for 3-4 minutes until browned. Add the chopped tomato, beef stock and Worcestershire and bring to a simmer. Add the spaghettini, season with sea salt and freshly ground black pepper, then cook for 10-12 minutes until the pasta is al dente. Transfer the bolognese to a bowl and allow to cool slightly.

Step 3

Meanwhile, whisk the cream and eggs together until combined. Add the basil and grated parmesan, then season. Fold the egg mixture through bolognese.

Step 4

Wipe the frypan clean, then heat the remaining 2 tablespoons oil in the pan over medium-high heat. Pour the bolognese mixture into pan and cook for 3-4 minutes to set the base. Transfer to the oven and bake for 15 minutes until just set. Stand for 5 minutes, then serve with extra parmesan and salad leaves.