Finely chop onion, celery, carrot and garlic.
Heat up oil in a large pot over medium-high heat. Add chopped onion, celery, carrot and garlic. Sauté until fragrant and lightly browned, about 5-6 minutes.
Add beef mince, breaking it apart with your spatula, for 2-3 minutes or until browned.
Pour in wine to deglaze the pot. Keep stirring and cooking for 2-3 minutes until the liquid has mostly evaporated.
Add tomato pasta, beef stock, tomato paste, Italian herbs and chilli flakes. Stir to combine and bring to a boil, then immediately add spaghetti. Stir to ensure all the spaghetti is submerged.
Reduce heat to medium-low and let mixture simmer for 12 minutes, stirring frequently. If the sauce becomes too thick before the spaghetti is done, add a splash of water and reduce the heat.
Remove from heat. Give everything a final stir and serve immediately. Top with grated parmesan if you like. Enjoy!