Fry off the meat in a deep saucepan with the olive oil until browned, then transfer to a bowl.
Dice the onion, celery and carrot and mushrooms add to the same pan and fry for a few minutes.
Dice the garlic and add to the pan with the oregano, tomato puree and red wine and stir to reduce.
Pour in the chopped tomatoes, beef stock, milk, Worcestershire sauce, seasoning and fried mince to the pan. Cover and leave to simmer for at least an hour, but a few hours is best.
Cook the pasta in salted boiling water for 8 to 10 minutes, or follow packet instructions.
Serve a heap of spaghetti with a generous ladle of bolognese and sprinkle with Parmesan.