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Combine beef mince, panko breadcrumbs, oregano, salt, pepper, garlic and chilli flakes. Add a drizzle of olive oil, lots of freshly chopped parsley, and give it a good mix. Roll into equal balls and pan fry for around 8 minutes until brown. Remove and place to one side.
Fry off diced onion and red pepper for a few minutes before adding the garlic. Mix in puree, chopped tomatoes, and fresh basil. Season with salt and pepper. Blend until smooth then pour back into the pan.
Add parmesan, the wedge and the meatballs back in. Cover with a pan lid and cook on a medium low heat for around 15 minutes.
Boil the spaghetti in salted water, drain and mix through some of the sauce. Add the spaghetti to a bowl, top with meatballs, more basil, more parmesan and a drizzle of chilli heat if you like a bit of heat.