In a large mixing bowl combine v2mince with first tsp of chilli flakes, chopped basil and salt and pepper to taste. Roll the mixture into 16 equal sized balls.

Heat olive oil in a large frypan on medium-high heat. Brown the meatballs on all sides and remove from the pan. Add an extra tbsp of olive oil and fry off the onion and garlic until just beginning to brown. Add oregano and chilli flakes and stir through before adding passata and reduce heat to low. Return meatballs to the pan and simmer for 5 minutes, stirring occasionally. Add cooked pasta and stir to warm through.

Serve with fresh grated parmesan and chopped parsley.