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Chop the onion, celery, carrot and garlic into very narrow strips.
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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.
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Stir in the peeled, seeded tomatoes and the tomato paste. Season, lower the heat and cook until thick, stirring occasionally.
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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.
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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.
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Serve the remaining parmesan separately.
