Saute onion & garlic: Heat oil in a large pot over high heat. Cook garlic and onion for 2 minutes until translucent.

Cook beef: Add beef and cook, breaking it up as you go.

Add tomato: Once beef has all changed from red to brown, add tomato passata.

Rinse out bottle: Pour some beef stock into the empty bottle, shake, then pour into the pot.

Add everything else: Add remaining beef stock and all remaining ingredients except spaghetti. Give it a good stir, then let it come up to the boil.

Add spaghetti: Add pasta, fanning it out around the pot. Leave for 30 seconds to start softening, then start pushing it in under the liquid.

Cook pasta: Once fully submerged, cook for 12 minutes, stirring every minute or so, and more towards the end. At about the 8 minute mark, lower the heat to medium otherwise the base might catch (but ensure it is still bubbling gently - you don't want pasta just bloating in warm water).

Remove from stove, toss well: Take it off the stove once the pasta is JUST cooked, the tiniest bit firmer than you want, and when still saucy. Toss it for about 30 seconds or so - the sauce will reduce further, the pasta will finish cooking.

Serve immediately, garnished with parmesan.