Heat oil in a large frying pan over medium-high heat. Add onion & garlic & cook, stirring occasionally, for 5 minutes or until onion is softened.

Add beef & cook, breaking up any large lumps, for about 5 minutes or until browned.

Add tomato paste & cook, stirring, for 1 minute.

Add mushrooms & cook, stirring occasionally, for 2 to 3 minutes or until mushrooms are starting to soften.

Add wine, tomatoes & their juice, balsamic, oregano sugar, salt & pepper. Break the tomatoes up with a wooden spoon. Bring to a boil. Reduce heat to medium-low & cook, uncovered for 15 to 20 minutes, stirring occasionally, until sauce is thickened.

Sprinkle with parsley just before serving, if desired. Serve spooned over hot, cooked pasta or spaghetti squash. Serves 6.