Place the beef mince, onion, celery, carrots, and garlic in a large non-stick saucepan.
Dry-fry over medium heat for 8 to 10 minutes until beef is browned and vegetables soften.
Add the mushrooms and fry for an additional 2 to 3 minutes.
Stir in the flour followed by wine, tomatoes, tomato purée, and 300ml cold water.
Add the crumbled stock cube, sugar, and herbs to the pan.
Season with black pepper and bring the mixture to a simmer.
Simmer gently uncovered for 30 to 40 minutes, stirring occasionally.
Boil a large pan of salted water and add the spaghetti strands.
Cook the spaghetti for 10 to 12 minutes until tender.
Increase heat under the sauce for 10 minutes to thicken then season with salt and pepper.
Drain the spaghetti and distribute into warmed serving bowls.
Top with Bolognese sauce and grated parmesan cheese before serving.