1. Prepare the Sauce Base

1. Heat olive oil in a large skillet or saucepan over medium heat.
2. Add the onion, garlic, carrots, and celery. Sauté for 5–7 minutes, until softened.

2. Cook the Meat

1. Add the ground beef (or meat mix) to the pan.
2. Cook until browned, breaking up any clumps with a wooden spoon.

3. Build the Sauce

1. Stir in the tomato paste and cook for 1–2 minutes.
2. Add the crushed tomatoes, red wine (if using), beef stock, oregano, basil, salt, and pepper.
3. Reduce the heat to low and let the sauce simmer uncovered for 30–45 minutes, stirring occasionally. Add a pinch of sugar to balance the acidity, if needed.

4. Cook the Pasta

1. Bring a large pot of water to a boil. Add salt and cook the spaghetti according to the package instructions until al dente.
2. Reserve 1 cup of pasta water before draining.

5. Combine and Serve

1. Toss the cooked spaghetti with the sauce, adding a splash of reserved pasta water if needed to loosen the sauce.
2. Serve on plates or in bowls, garnished with fresh basil and a sprinkle of Parmesan cheese.