Peel the onion and garlic and chop finely. Blanch the tomatoes in a pot of boiling water for 10 seconds. Drain, peel, quarter, core and cut the flesh into small cubes. Rinse the oregano, shake dry and finely chop the leaves. In a saucepan heat the oil and saute the onion with the garlic until translucent. Add the ground meat and saute until crumbly and no longer pink. Pour in the wine.
Stir in the tomatoes, pour in the broth, add the oregano and season with salt and pepper. Simmer 20-25 minutes over medium heat. Meanwhile, cook the spaghetti according to package directions until al dente and drain. Season the sauce, add the drained spaghetti toss well and serve in preheated bowls. Sprinkle with Parmesan.