Cook the spaghetti by following the instructions on the packet.
In the meantime, sauté the finely chopped garlic and onion in a frying pan with two soupspoonfuls of olive oil for about 3 to 4 minutes.
Add the cherry tomatoes (whole or halved) and leave to cook over a medium-to-low heat for about 10 minutes, until they’ve released all their juice. Next, add the minced beef and cook over a lowish heat, stirring well until all the meat is fully cooked.
Serve the spaghetti with a generous portion of homemade Bolognese sauce and sprinkle some freshly grated Parmesan cheese and basil on top to taste.