On a clean surface, form a mound with the flour and create a well in the center. Add eggs and olive oil. Gradually mix flour into the egg mixture until dough forms. Knead for about 10 minutes until smooth. Wrap in cling film, and let rest for at least 30 minutes.

In a large saucepan over medium heat, add a splash of olive oil. Sauté the onions for about 5 minutes until they become translucent. Add garlic and cook for another minute.

Incorporate the ground beef, cooking until browned and fully cooked through, about 7-10 minutes. Drain excess fat.

Stir in the crushed tomatoes, tomato paste, oregano, basil, salt, and pepper. Let it simmer on low heat for 30-45 minutes, allowing the flavors to meld beautifully.

After the dough has rested, divide it into small portions. Roll out each piece using a pasta maker or rolling pin until thin. Cut into rigatoni shapes or use a pasta cutter.

Bring a large pot of salted water to a boil. Add the fresh rigatoni and cook for about 2-3 minutes or until al dente.

Drain the pasta and add it directly into the sauce, tossing gently to coat. Serve hot with grated Parmesan and fresh basil on top!