In a deep frying pan, heat the oil and fry onion until soft. Add minced meats and brown for 5 minutes, breaking the meat into little pieces as cooking and stirring. Add garlic, fresh tomatoes and tomato puree and cook and stir for a few minutes.
Pour in red wine and tomatoes from the tin and stir. Season with salt and pepper and bring to the boil. Turn the heat to low, cover and simmer for about 20 minutes.
Meanwhile cook spaghetti in a large saucepan of boiling salted water as instructed on the pack, or until al dente. Drain.
Just before serving add basil to the sauce (reserve a few leaves for garnish). Serve hot over spaghetti.