1. Fry chopped onion in a large pan (or wok) for a couple of minutes, then add minced beef and crushed garlic cloves and cook until mince has lightly browned.
2. Add chopped peppers, mushrooms and herbes de provence, then pour on red wine and cook until peppers and mushrooms have softened, 7-8 minutes.
3. Stir in the jar of pasta sauce and tin of chopped tomatoes, add a sprinkling of salt and pepper to season then leave to simmer while you cook the spaghetti.
4 Cook spaghetti until “al dente” (tender with a bite at the centre), about 8 minutes. Sprinkle with grated Parmesan and serve.