Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Drain and set aside, reserving a little pasta water.

In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for 2-3 minutes until softened. Stir in the minced garlic, diced carrot, and diced celery. Cook for another 5 minutes until the vegetables are tender.

Increase the heat to medium-high and add the minced beef to the skillet. Cook until browned, breaking it up with a spoon as it cooks.

Stir in the chopped tomatoes, tomato paste, red wine (if using), oregano, and basil. Season with salt and pepper to taste. Bring the mixture to a simmer and reduce the heat to low. Let it cook for about 20-30 minutes, stirring occasionally.

Once the sauce has thickened, add the cooked spaghetti to the skillet. Toss everything together, adding a splash of reserved pasta water if needed to loosen the sauce.

Divide the spaghetti Bolognese among plates. Top with grated Parmesan cheese and garnish with fresh basil leaves.