Heat the oil in a large heavy-based pan over a high heat. Add the mince in batches and brown.
Drain the mince and set aside in a bowl.
Heat another tablespoon of oil in the same pan over a medium heat. Add the onion and garlic and cook until soft.
Increase the heat, add the tomato paste and stir for 3 minutes until it changes to a darker red colour.
If using, add the red wine and let it bubble up for 30 seconds.
Add the tomatoes, sugar, mushrooms, dried oregano, stock and the mince.
Simmer for about 30 minutes or until the sauce has reduced to your liking.
Add the spinach, courgette and fresh oregano (try rubbing it in your hands first to release the oils) and simmer for a few minutes until the excess liquid has evaporated.
Taste and season with salt and pepper.

TO MAKE THE CIABATTA CRUMB
Heat the oil in a frying pan over a medium-high heat.
Add the crumbs and rosemary and cook, stirring, for about 5-10 minutes until the crumbs are crunchy and golden on the outside.
Season and set aside.

TO SERVE
Serve over al dente spaghetti and sprinkle with parmesan, the ciabatta crumb and parsley.