Bring a pot of water to the boil, add 1 tsp salt and the spaghetti.
Once cooked strain and set aside.
Heat olive oil in a medium sized saucepan, cook the onion together with garlic.
Once the onion is translucent add the mince and cook until browned.
Add the tomato paste and crushed tomatoes to the pan and stir to combine.
Add the Knorr stock pot to the mixture and cook for 15 minutes.
Season with salt & Italian herbs.
Separate out 2 cups of the mince and set aside.
Add the cooked spaghetti to the remaining mince and stir to combine. Add 3 eggs to the mixture.
Grease a spring form cake tin with butter before adding the spaghetti Bolognese. Smooth the spaghetti down with your spatula before covering with the 2 cups mince and 1 cup cheese.
Bake at 180°C for 25 minutes or until golden.
Remove from baking tin garnish with chopped basil & ENJOY!
Serve with a fresh garden salad.