Heat the oil in a large frying pan over high heat. Cook the mince, stirring with a wooden spoon to break up any lumps, for 5 mins or until browned. Add the capsicum and cook, stirring, for 2 mins. Add Dolmio® Extra Red Wine & Italian Herbs Pasta Sauce, stock, MasterFoods® Oregano Leaves and olives. Bring to the boil. Reduce heat to low and simmer for 8-10 mins or until thickened.
Meanwhile, cook the San Remo Spaghetti No. 5 in a large saucepan of salted boiling water following packet directions or until al dente. Drain.
Divide the pasta among serving bowls. Top with bolognese, shaved parmesan and basil leaves.