Boil spaghetti in salted water until al dente.

Drain and set aside.

Peel and dice the onion.

Finely dice the carrots and blitz them in a food processor or blender.

Mix the onion and carrot with the ground beef and pork.

Season with kosher salt and freshly ground pepper.

Heat the olive oil in a pot.

Cook the meat until it’s browned.

Stir in the tomato paste, then the pureed tomoatoes.

Stir in the basil.

Bring to a boil. Lower the heat and simmer uncovered over low heat for 10 minutes.

Season the sauce with salt, pepper, and the herb mixture.

Preheat oven to 350F.

Grease an 8” springform pan. Wrap aluminum foil around the bottom of the pan. halfway up the sides.

Whisk together eggs, sour cream, and milk.

Season generously with salt and pepper.

Spread half of the spaghetti in the tin.

Pour half of the cream evenly over the top. Spread half of the minced sauce on top.

Sprinkle with half of the cheese.

Layer the remaining spaghetti, the remaining sour cream, the remaining meat sauce, and the rest of the cheese.

Bake for 45 minutes.

Let cool in the pan for 15 minutes.

Remove and transfer to a serving plate.