Boil about 1 cup of water per 100 g pasta with a pinch of salt.

Add pasta and cook for 10–12 minutes until al dente. Drain, keeping a splash of pasta water.

Heat olive oil in a pan over medium heat.

Add onion, carrot, and celery. Cook for 6–7 minutes until softened.

Add garlic and beef mince. Cook for 6–8 minutes, breaking apart, until browned.

Stir in tomato purée and cook for 1 minute.

Add chopped tomatoes, oregano, basil, salt, and pepper. Simmer on low heat for 20 minutes, stirring occasionally, until thick.

Toss pasta with the sauce, adding a splash of pasta water if needed to coat.

Serve hot, optionally garnished with parsley or basil.