Heat the olive oil in a saucepan over medium heat. Cook and stir the spring onions about 5 minutes, until tender. Pour in the wine, and cook until reduced by about half.
Mix the tomato sauce, soy sauce, mustard and brown sugar into the saucepan with the wine. Reduce heat and simmer 30 minutes, until thickened and well blended. Remove from heat and mix in the parsley. Refrigerate until ready to serve.
This recipe was originally made with Zinfandel, a red wine local to California, USA. An equivalent in Australia would be one that has bold, rich and spicy characteristics.