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Preheat oven to 220°C fan-forced. Peel and cut potatoes into bite-sized pieces, spread on a large baking tray and lightly spray with olive oil. Add seasonings and toss to coat and roast for 35–40 minutes, turning halfway, until golden and crispy.
While the potatoes cook, heat a little olive oil in a large pan. Sauté onion, carrot and celery with ½ tsp salt for 6–7 minutes until softened. Add garlic, oregano, remaining salt, pepper, chilli flakes and tomato paste and cook for 2 minutes. Add beef and cook until browned, breaking it up as you go. Add red wine and cook for 1–2 minutes, then stir in passata, stock cube and ½ cup water. Partially cover and simmer on low for 20–25 minutes, stirring occasionally.
Blend all béchamel ingredients until smooth and creamy.
Divide the crispy potatoes between 4 oven-safe dishes or bowls. Top each with Bolognese, béchamel and mozzarella. Place under the grill for 5–7 minutes, until the cheese is golden and bubbling. Serve immediately and garnish with fresh parsley.