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Prep by mincing the garlic and finely dicing the onion, carrots, celery, and mushroom. Cube the tomato.
Brown the ground beef over high heat and season with salt and pepper. Then add in garlic and mix.
Once the garlic is fragrant, add in the onion, carrot, and celery, and sweat those out over medium heat.
Once the veg has softened, add in the mushroom and tomato. Continue to cook over medium heat until softened.
Add in the tomato paste and mix. Cook for a few more minutes until the color darkens.
Pour in your wine and stir for a few minutes until the alcohol cooks out and the mixture thickens.
Pour in 3 cups of water, bring to a boil, then turn down heat. Cover and simmer for 15 minutes.
Add in the Hayashi blocks and stir to thicken. Serve over a hot bowl of spaghetti noodles and garnish with parsley!