Add the mince to a large bowl with the breadcrumbs, onion, garlic, egg, herbs, tomato paste, olive oil and season. Mix gently to combine using clean hands. Shape the mixture into balls slightly bigger than a golf ball. Cover and refrigerate for 20 minutes to set.

Heat a little oil over a medium-high heat in a large frying pan and brown the meatballs all over (do this in batches). Once browned, remove carefully with tongs and set aside on a plate.

Drain any oil from the pan and return it over a high heat. Add the wine (or stock) and let it bubble for 30 seconds, scraping the pan with a wooden spoon to incorporate all those crunchy caramelised meat juices from the meatballs. Add the stock, tomato paste, tomatoes, oregano, balsamic vinegar and sugar. Stir.

Add the meatballs back to the pan and simmer uncovered for 15-20 minutes, or until the sauce has thickened to a thick pasta sauce consistency (it might take longer or less time). Turn the meatballs over once or twice. Add the cherry tomatoes (if using) and simmer another minute or so. Season with salt and pepper, until it tastes right to you.

Just before you drain the pasta, try reserving ¼ of a cup of the cooking water. Stir that water through the sauce just before you toss it with the pasta (it helps the sauce stick to the pasta).

Toss the sauce through the just-cooked drained spaghetti in the spaghetti cooking pot. Add to serving bowls and sprinkle with cheese and basil. Serve with a side salad, or veges.