Heat the olive oil in a large, deep skillet or Dutch oven over medium heat. Add the diced onion, carrot, and celery, then cook for 5 to 7 minutes until softened.

Stir in the minced garlic and cook for about 30 seconds, just until fragrant. Add the ground beef, break it up with a spoon, and cook for 6 to 8 minutes until browned; drain excess fat if necessary.

Stir in the tomato paste and cook for 1 to 2 minutes. Pour in the wine or stock, scrape up browned bits from the pan, and simmer for 2 to 3 minutes.

Add the crushed tomatoes, water or stock, Italian seasoning or oregano, bay leaf, salt, and black pepper. Bring the mixture to a gentle simmer.

Partially cover and simmer the sauce for 25 to 35 minutes, stirring occasionally. Add a splash of water if it becomes too thick.

Meanwhile, cook the spaghetti in generously salted boiling water according to the package directions, usually until al dente. Reserve about 1/2 cup of pasta water, then drain the spaghetti.

Remove the bay leaf and toss the hot spaghetti with the sauce. Add a little reserved pasta water if needed to loosen the sauce and help it coat the noodles.

Serve immediately with grated Parmesan and chopped fresh parsley or basil, if using. Offer extra Parmesan at the table for a savory finishing touch.