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Blitz the veg: Place onion, carrot, celery, mushrooms, parsley stalks, garlic, spices, tomato paste, Worcestershire sauce, Parmesan, and 1 tablespoon of olive oil in a food processor. Blitz until finely chopped.
Layer it up: Drizzle the base of a 6.5L-capacity slow cooker with the remaining 2 tablespoons of oil. Layer ⅓ of the vegetable mix, followed by ⅓ of the mince, repeating until all ingredients are used.
Add the sauce: Add bay leaves, pour over canned tomatoes, then use the milk to rinse out the tomato tin and food processor bowl— pour that liquid in too.
Cook low and slow: Cover and set the slow cooker to low. Let it do its thing for 15–20 hours.
Finish and serve: Just before serving, cook pasta as per packet instructions. Give the sauce a good stir and season to taste. Add chopped parsley leaves and cooked pasta and stir to coat. Divide between bowls and top with extra Parmesan and more parsley.