Spaghetti Bolognese

1 tablespoon olive oil
1 medium brown onion (150g), chopped finely
1 clove garlic, crushed
500g minced beef
410g can tomatoes
1/2 cup (140g) tomato paste
1/2 cup (125ml) dry red wine1/4 cup (60ml) beef stock
1/2 teaspoon sugar
1 tablespoon finely shredded fresh basil
2 teaspoons fresh oregano
375g spaghetti

Heat oil in large saucepan; cook onion and garlic, stirring, over medium heat until onion is soft.
Add mince to pan; stir constantly over high heat until well browned.
Add undrained tomatoes, paste, wine, stock and sugar; crush tomatoes using potato masher. Bring to a boil; reduce heat. Simmer, covered, about 30 minutes or until mince is tender and mixture thickened slightly. Stir through herbs.
Meanwhile, cook pasta in large saucepan of boiling water, uncovered, until just tender; drain.
Serve sauce spooned over pasta. Add grated parmesan, if desired.