1.
Preheat the oven to 180°C.
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.
3.
Meanwhile, whisk the cream and eggs together until combined. Add the basil and grated parmesan, then season. Fold the egg mixture through bolognese.
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.