Preheat the oven to 400°F (200°C).Lightly grease an 8 inch (20cm) springform pan. Wrap the pan with a layer of aluminum foil. Set aside.
Prepare the meat tomato sauce. In a large skillet, heat oil over medium heat. Add onion and saute for 5 minutes until soft.
Add garlic and cook for one more minute, until fragrant.
Add ground beef and ground pork, breaki up the meat with a wooden or silicone spoon, and cook until no longer pink, for about 5-6 minutes.Pour in tomato sauce and add salt, pepper, oregano, fresh basil and sugar.
Bring to a simmer and cook for about 15 minutes or until the sauce is reduced and thickened. Set aside to cool slightly.
Cook the spaghetti in salted water with 3-4 minutes less than package instructions, in my case for 5 minutes.
Meanwhile in a medium bowl, whisk eggs, melted butter and Parmesan cheese until well combined. Add spaghetti and toss to coat. Press spaghetti mixture onto bottom and up sides of the prepared pan to form a crust.
In a small bowl mix ricotta cheese with fresh basil and spread on top of the spaghetti mixture.
Top with meat tomato sauce.
Sprinkle it with mozzarella cheese and Parmesan cheese.
Bake for 25- 30 minutes or until the cheese has the desired golden brown look.
Decorate with fresh basil and enjoy!