Mix together the minced beef, 2 of the crushed garlic cloves, the oregano, chopped parsley and grated Parmesan in a mixing bowl. Roll into walnut-sized balls.
Heat 1 tablespoon of the olive oil in a frying pan and fry the meatballs for 10–12 minutes, turning frequently.
In another frying pan, heat the remaining olive oil and sauté the onion, remaining crushed garlic and chilli flakes for 3–4 minutes, then add the chopped tomatoes, red wine, sugar and basil and simmer for 8–10 minutes.
Meanwhile, cook the spaghetti in a saucepan of boiling water according to the packet instructions, until ‘al dente’.
Transfer the meatballs to the tomato sauce and cook for a further 3–4 minutes, until cooked through.
Drain the spaghetti and serve the meatballs spooned over the top. Serve sprinkled with Parmesan shavings.