Classic Spaghetti Bolognese

Fill a large pot with salted water and heat it until the water is vigorously bubbling. Introduce spaghetti into the pot and reheat the water, ensuring it reaches a lively boil again. Cook spaghetti without covering the pot, occasionally stirring to prevent sticking, until it is soft yet retains some firmness when bitten into, approximately 12 minutes; discard the water.

Heat a generous amount of olive oil in a large cooking vessel over medium heat; add slices of bacon. Cook, occasionally turning the bacon to achieve even browning, until it is crispy and golden brown, around 8 to 10 minutes. Add chopped onion, celery, carrot, and dried oregano to the bacon; continue cooking until the vegetables start to soften and lose some of their crunch, also around 8 to 10 minutes. Add minced garlic; cook until it emits a fragrant aroma, approximately 2 minutes. Introduce ground beef into the pot; cook and stir constantly until it is no longer pink and fully cooked, approximately 8 to 10 minutes.

Pour vinegar over the ground beef mixture; simmer until most of the liquid evaporates, about 5 minutes. Stir in crushed tomatoes, tomato paste, and sugar; bring the mixture to a boil, season with salt and black pepper, then remove from heat. Stir in dried basil leaves.

Pour the sauce over cooked spaghetti; top with grated Parmesan cheese to serve.