1. Chop the onion, celery, carrot and garlic into very narrow strips.
  2. Heat the oil in a big pan and lightly brown the vegetables and bacon, then add the wine and let it evaporate over a good heat.
  3. Stir in the peeled, seeded tomatoes and the tomato paste. Season, lower the heat and cook until thick, stirring occasionally.
  4. Cook the spirals in plenty of boiling salted water, drain while still firm and mix with the other ingredients in the pan and 1 tablespoon of the parmesan. If the sauce is too thick dilute with a few tablespoons of the pasta cooking water.
  5. Let the pasta absorb all the flavour until it is al dente, then put in a hot serving dish and cover with the diced Mozzarella, sprinkle with oregano and serve immediately.
  6. Serve the remaining parmesan separately.