Sauté the vegetables

• Heat the olive oil in a frying pan over medium heat.
• Add the onion, carrot and celery and cook until softened.
• Stir in the garlic and cook until fragrant.

Brown the beef

• Add the ground beef and break it up with a spoon.
• Cook until browned all over, then season with salt and pepper.

Build the sauce

• Pour in the red wine and let it reduce.
• Stir in the tomato paste, tomato passata and oregano.
• Lower the heat and simmer, stirring occasionally, until thick and rich.

Cook the pasta

• Bring a large pot of salted water to a boil.
• Cook the spaghetti until al dente, then drain.

Serve

• Toss the spaghetti with the Bolognese sauce.
• Top with grated parmesan and serve.