Warm two-thirds of the olive oil in a large sauté pan set over a medium heat. Add the beef mince and cook for 4-5 minutes, until browned. Using a slotted spoon remove the beef and set aside.

Next, add the remaining olive oil, the chopped onion and a pinch of salt and cook for 8-10 minutes, until pale gold and translucent. Add the chopped garlic, oregano and cook for 2-3 minutes, until fragrant.

Increase the heat to medium-high and add the beef back to the pan. Pour in the red wine and cook for 2-3 minutes, until most of the liquid has evaporated. Next add the tomato passata, then half fill the empty passata jar with water and add this too. Bring to the boil, then reduce the heat and simmer for 15-20 minutes, until reduced by half. Season to taste with salt, black pepper and a pinch of sugar.

Meanwhile, cook the spaghetti in a large saucepan of salted water for 9-10 minutes, until al dente. Drain and stir through the bolognese until the pasta is coated in the meaty sauce.

Steam the mange tout in a steamer basket on top of the spaghetti, or boil in salted water for 2-3 minutes. Drain and divide between the plates.

Add the spaghetti to the plates and serve with plenty of grated parmesan.