A rich, meaty sauce with a perfect balance of flavors.

Ingredients:

• 400g (14 oz) ground beef or lamb

• 1 onion, chopped

• 2 garlic cloves, minced

• 1 carrot, finely chopped

• 2 celery sticks, finely chopped

• 2 tbsp tomato paste

• 1 can (400g) chopped tomatoes

• 1 cup red wine

• 2 tbsp olive oil

• 2 tsp dried oregano

• Fresh basil leaves, for garnish

• Salt and pepper to taste

• 300g (10 oz) spaghetti

• Grated Parmesan for serving

Instructions:

1. Heat olive oil in a pan over medium heat and sauté the onion, garlic, carrot, and celery for about 5-6 minutes until softened.

2. Add the ground beef or lamb, breaking it apart with a spoon. Cook until browned.

3. Stir in the tomato paste and cook for a couple of minutes. Add the chopped tomatoes and red wine, followed by oregano, salt, and pepper.

4. Simmer on low heat for 20-30 minutes, stirring occasionally.

5. While the sauce is simmering, cook the spaghetti in salted water until al dente. Drain and set aside.

6. Toss the pasta with the sauce. Serve hot, garnished with fresh basil and grated Parmesan.