Prepare the Soffritto: Finely dice the onion, carrots, and celery. In a large heavy-bottomed pot or Dutch oven, heat two tablespoons of olive oil over medium heat. Sauté the vegetables until they become soft and translucent.

Brown the Meat: Add the ground beef and pork to the pot. Increase the heat slightly. Break the meat apart with a wooden spoon and cook until it is fully browned. Drain any excess grease.

Add Aromatics and Paste: Stir in the minced garlic and tomato paste. Cook for two minutes until the garlic is fragrant and the tomato paste turns a deep brick red.

Deglaze the Pan: Pour in the red wine. Use your spoon to scrape up all the brown bits from the bottom of the pot.

Simmer the Sauce: Add the crushed tomatoes, beef broth, oregano, and a pinch of salt and pepper. Bring to a gentle boil, then reduce the heat to low. Cover partially and let it simmer for at least 45 minutes.

Cook the Pasta: While the sauce finishes, cook your pasta in a large pot of salted boiling water until 'al dente'. Reserve half a cup of the pasta water before draining.

Combine and Serve: Toss the cooked pasta directly into the pot of sauce. Add a splash of reserved pasta water, stir in fresh basil and a drizzle of olive oil.