Heat the oil in a large, heavy pot over medium-high heat. Add the garlic, onions, 1 teaspoon salt and 1/2 teaspoon pepper and cook, stirring occasionally, until golden, 6 to 8 minutes. Stir in the meatloaf mix and cook, breaking up lumps with a wooden spoon, until any liquid evaporates and the meat is dry, 10 to 12 minutes. Stir in the tomato paste and brown, scraping the bottom of the pot, about 4 minutes. Stir in the wine and Worcestershire and bring to a simmer. Simmer the sauce until the liquid is reduced by half, about 6 minutes. Stir in the milk, cocoa powder, 3/4 teaspoon salt and 1/2 teaspoon pepper. Bring to a boil and cook until the sauce is slightly thickened, about 5 minutes.
Meanwhile, bring a large pot of salted water to a boil. Cook the pasta in the water according to package directions until al dente. Then drain and immediately transfer to serving plates. Top with the Bolognese and sprinkle with shaved Parmesan and parsley.
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