Spaghetti Bolognese

Heat the oil in a large heavy-based saucepan over medium heat. Add the onion and garlic, and cook, stirring, for 3 minutes or until the onion is soft.

Add the mince and cook, stirring with a wooden spoon to break up lumps of mince, for 5 minutes or until the mince changes colour. Reduce heat to medium and add the wine and oregano. Simmer, uncovered, stirring occasionally, for 2-3 minutes or until liquid evaporates.

Stir in the tomato paste and cook, stirring, for 1 minute or until well combined.

Add the tomato soup, chicken stock, tomato sauce and chilli sauce, and bring to the boil over medium-high heat. Reduce heat to medium-low and simmer, uncovered, stirring occasionally, for 1 hour. Taste and season with sea salt and cracked black pepper.

Meanwhile, cook the spaghetti in large saucepan of salted boiling water, following packet directions or until al dente. Drain.

Add the spaghetti and parsley to the bolognaise sauce and toss gently until well combined.

Serve immediately in shallow serving bowls sprinkled with the shaved parmesan.