Start with cutting the pancetta into very small pieces, it’s best to use a food processor for this, then do the same with the celery and carrot. Cut the onion and garlic into very small pieces by hand.
Heat some olive oil in a cast iron Dutch oven and bake the pancetta and minced meat, after a few minutes add the onion, garlic, carrot and celery and let it cook for a bit.
Deglaze the pan with the red wine and add the canned tomatoes, bring to a boil. Add the oregano, basil, bay leafs, salt, pepper and the cube of beef broth, let it simmer with the lid on for a minimum of 1 hour and stir every 15 to 30 minutes. When it gets dry you can always add a bit off water or a splash of milk when you like a creamier texture.
Bring a pot of water with a pinch of salt to a boil about 15 minutes before the sauce is done and cook the spaghetti according to the package instructions.
Serve with the grated Parmesan.