From Kitchen by Pete Evans
Step 1Heat oil in a large frying pan. Add onion and garlic; cook, stirring, until soft. Add mince; cook, stirring, until browned. Stir in oregano and wine; cook until the wine is almost evaporated.
Step 2Add tomato paste and sauces; cook 1 minute. Add tomato soup, half the stock and a good touch of salt and freshly ground black pepper. Simmer over a low heat, uncovered, for 30 minutes, adding the remaining stock if needed.
Step 3Meanwhile, cook spaghetti in a large pan of boiling well-salted water, uncovered, until tender but still firm. Drain; return to pan. Add half the meat sauce and parsley; toss well.
Step 4Serve spaghetti topped with remaining meat sauce and parmesan. Enjoy with the rest of the shiraz!