Step 1: Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the ground beef and ground pork, breaking it up with a spoon, and cook until browned.
Step 2: Remove the meat from the pot and set aside. In the same pot, add the diced onion, carrots, and celery. Sauté for 8-10 minutes until softened and translucent.
Step 3: Stir in the minced garlic and tomato paste, cooking for another 2 minutes until the paste turns a deep brick red.
Step 4: Pour in the red wine to deglaze the pot, scraping up all the flavorful brown bits from the bottom. Let it simmer for 3 minutes until the liquid reduces by half.
Step 5: Add the crushed whole tomatoes (with their juices), the browned meat, and dried oregano. Bring to a boil, then reduce heat to low and simmer, partially covered, for at least 45 minutes.
Step 6: While the sauce is simmering, bring a large pot of salted water to a boil and cook the spaghetti according to the package directions until al dente.
Step 7: Toss the cooked spaghetti with the Bolognese sauce, adding a splash of pasta water if needed to help the sauce cling to the noodles. Serve with fresh basil and Parmesan.