Heat olive oil in a deep skillet or Dutch oven over medium heat.
Add onion, carrot, and celery. Sauté for 5 minutes until softened.
Stir in garlic and cook for 1 minute until fragrant.
Add ground beef, breaking it apart with a wooden spoon. Cook until browned.
Stir in tomato paste and cook for 2 minutes.
Pour in red wine (if using) and simmer until reduced by half.
Add crushed tomatoes, broth, oregano, bay leaf, salt, and pepper.
Reduce heat to low, cover, and simmer for 45 minutes, stirring occasionally.
Boil spaghetti in salted water until al dente (about 8-10 minutes). Drain.
Toss spaghetti with a little sauce, then plate with extra Bolognese on top.
Garnish with grated Parmesan and fresh basil.
