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Heat olive oil in a large pan.
Cook onion and carrot for 5 minutes until softened.
Add garlic and beef mince, breaking it up as it browns.
Stir in tomato paste, passata, sugar, oregano, salt and pepper.
Simmer for 15–20 minutes until thickened.
Mix ricotta, spinach, parmesan, egg, garlic, salt and pepper in a bowl.
Cook pasta shells in well-salted water until just al dente (1-2 minutes less than the packet recommends)
Drain and rinse with cold water to stop them cooking further.
Toss with some olive oil so they do not stick together
Spoon the mixture into the cooled pasta shells.
Spread most of the bolognese sauce into the base of a baking dish.
Arrange stuffed shells on top.
Spoon remaining sauce over the shells.
Sprinkle with mozzarella and extra parmesan.
Cover with foil and bake at 180°C fan-forced for 20 minutes.
Remove foil and bake for another 10–15 minutes until golden and bubbling.