Vietnamese Spaghetti Bolognese

This Vietnamese Spaghetti Bolognese is a delicious Asian twist on an Italian classic.

• 1–2 tablespoons vegetable oil
• 500 g (1 lb) minced beef (ground beef)
• 1 red onion, finely chopped
• 2 garlic cloves, finely chopped
• 2 celery stalks, finely diced
• 2 small carrots, finely diced
• 300 g (11 oz) button mushrooms, sliced thickly (I like to add a lot of mushrooms but you could use less)
• 150 ml (1/2 cup plus 2 tablespoons) Noilly Prat or white wine
• 2 tablespoons fish sauce, plus more to taste
• 500 g (1 lb) fresh tomatoes, quartered (or substitute with 400 g (14 oz) canned diced tomatoes)
• 400 g (14 oz) canned diced tomatoes
• 1–2 fresh bay leaves
• 250 ml (1 cup) beef stock
• Sea salt, to taste
• Freshly cracked black pepper, to taste
• 400 g (14 oz) dried spaghetti, cooked according to packet instructions
• Parmesan, freshly grated (optional)
• Coriander (cilantro), finely chopped