Heat the oil in a large saucepan over medium heat. Crumble in the minced beef and cook until brown. Add in the carrot, onion and garlic and stir for another for 5 minutes until softened.
Add the wine and herbs to the saucepan and increase the heat to a simmer. Let the sauce reduce by half.
Stir in the Heinz ketchup, stock cubes and tomatoes. Bring to a boil the reduce the heat to a simmer again. Simmer partially covered, for 35 to 45 minutes or until thickened.
Discard the bay lea and season to taste. Cook the spaghetti following pack instructions.
Serve the sauce over the cooked spaghetti and sprinkle with grated parmesan cheese. Serve with a green salad on the side or in a separate serving dish for everyone to share.