Chop the garlic, onion, carrot, and celery finely.

Fry the chopped vegetables on low-medium heat in olive oil for 5-10 minutes until softened.

Set the softened vegetables aside.

Fry the ground beef in olive oil over high heat until browned and the liquid has evaporated.

Pour in the red wine and cook for about a minute, allowing the alcohol to evaporate.

Add the beef stock, canned tomatoes, tomato passata, sugar, and the sautéed vegetables to the meat.

Incorporate half of the parsley and season with pepper and olive oil (about 2 tablespoons).

Cover and simmer on low-medium heat for 1.5 - 2 hours, stirring occasionally.

Adjust seasoning with salt as needed.

Stir in the remaining parsley.

Serve the Bolognese sauce with spaghetti and freshly shaved Parmesan cheese.