Clean the vegetables, the onion and the garlic, cut them into rough chops, and mince them. Use an electric grinder, if possible.
In a pot, heat the olive oil on medium heat, then braise the vegetables with the green herbs for 3-4 minutes. Add the flour and the mustard, mix them well, pour the white wine on them, fill with broth, stir thoroughly, and simmer with lid on for 5-8 minutes. Season with sea salt, pepper and white Aceto Balsamico.
Cook the spaghetti and serve with the Bolognese sauce on warm plates. Finally, decorate with parmesan and green herbs.