Heat the oil in a large, deep frying pan over high heat. Add the mince. Cook, breaking up any lumps with a wooden spoon, for 4 minutes or until it changes colour. Season well with salt.
Add the tomato paste and cook, stirring, for 1 minute. Add the wine. Simmer for 1-2 minutes or until nearly evaporated. Add the pasta sauce and rosemary. Simmer for 5 minutes or until slightly reduced.
Stir in the stock. Add the pasta and pour the water over. Cover and simmer for 2 minutes. Uncover and simmer, stirring occasionally, for a further 2-3 minutes or until the pasta is tender. Season with pepper. Serve sprinkled with parsley and Parmesan.