Heat a large, heavy-based saucepan or casserole over low-medium heat, add the ½ cup of oil, onion and garlic and fry for about 10 mins until fragrant. Add the vegetables and fry for a further 8 minutes, stirring regularly until softened and lightly browned. Add the mince and fry for 3 mins until it begins to brown, then add the wine, passata, salt, oregano, tomato sauce and 1 cup of water, stirring to scrape up any fond from the base of the pot. Cover, reduce to a low heat and simmer for 1 hour, stirring once or twice.

Bring a large pot of water to the boil and add salt. Add the spaghetti and boil for one minute less than the packet directions, or until al dente. Remove the spaghetti from the pot and add it directly to the bolognese sauce with an extra 2 tablespoons of olive oil and about 2 tablespoons of the pasta water. Stir well over medium heat for about 1 minute to combine the pasta and sauce. Serve immediately with the shredded parsley, black pepper and parmesan.