Spray a hot pan with cooking spray and add the chopped onion and cherry tomatoes. Season with a pinch of salt and pepper and sauté.
Add the lean steak mince to the pan. Break it up with a spoon, season with a little more salt and pepper, and cook until the meat begins to brown.
Stir in the chopped garlic and tomato puree, mixing well to combine.
Pour in the red wine, beef stock, and tomato passata. Stir everything together and allow the sauce to simmer.
While the sauce simmers, boil the pasta in a pot of salted water until al dente.
Once the pasta is cooked, transfer a splash of the starchy pasta water into your simmering meat sauce, then drain the pasta.
Place the drained pasta into a baking tray and spoon the meat sauce over the top. Mix thoroughly so the pasta is well coated.
Sprinkle the grated Parmesan cheese evenly over the top of the pasta and sauce.
Place the tray under a ripping hot grill (broiler) for about 5 minutes until the cheese is melted, bubbling, and slightly charred.
Remove from the oven, garnish with fresh torn basil, and serve immediately.
Cook it hands-free.
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