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Heat the olive oil in a large saucepan over medium heat. Add the onion, garlic and pancetta and cook, stirring, for 2-3 minutes until the onion softens slightly. Add the beef and cook, stirring, for 3-4 minutes until browned all over. Add the dried oregano and tomato paste and cook for a further 1 minute, then add the red wine and bring to the boil. Add the beef stock, tomato sauce, sweet chilli sauce and chopped tomatoes, then season to taste with sea salt and freshly ground black pepper. Reduce the heat to low and simmer for 30 minutes until the bolognese thickens.
Meanwhile, cook spaghetti in a saucepan of boiling salted water according to the packet instructions, then drain and set aside.
Add drained pasta and chopped parsley to the sauce and toss well to combine. Divide pasta among bowls, then served topped with parmesan and basil.