Heat the oil in a frying pan over medium-high heat. Add the onion and cook for 5 minutes, stirring often, until the onion softens.

Add the garlic and cook for a further minute.

Add the carrot and mushrooms and cook for a further 2-3 minutes.

Add the minced beef and cook for 5-6 minutes, until browned, stirring often and breaking up any large chunks of meat.

Add the wine. Bring to the boil and let it bubble for 2-3 minutes until reduced by three-quarters.

Add the tomato puree, oregano, thyme, Worcestershire sauce, beef stock cube, tinned tomatoes, brown sugar, salt, and pepper. Stir and bring to the boil. Turn down the heat and simmer for 15-20 minutes until thickened.

Meanwhile, boil a large pan of salted water. Add the spaghetti and cook for 10-12 minutes until al dente.

Drain the spaghetti and divide between 4 bowls. Spoon the bolognese on top of the spaghetti and sprinkle on the spring onions and parmesan before serving.