Fry the onion in the oil for 1 minute, stirring. Add the garlic and minced beef and cook, stirring to break up the meat, for a few minutes until the meat has browned.
Add the tomato puree. Crumble in the stock cube and add the tomatoes, chopped vegetables, Worcestershire sauce and ketchup. Stir in the wine and herbs and bring to the boil. Cover the pan with a lid and simmer for 20 minutes.
Put a large pan of salted water on to boil and cook the spaghetti according to packet instructions. Stir the sauce well and check the seasoning. Continue to cook uncovered, stirring occasionally, until the spaghetti is ready. Drain and serve topped with sauce and grated Parmesan cheese.
You can use water in place of the wine if you prefer and if you like your sauce thicker, cook without the lid for longer. Serve with crusty bread to mop up the juice.
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