Bring a large pot of well-salted water to a boil.

Dissolve the ⅛ teaspoon baking soda in a tablespoon of water and add it to a frying pan, along with the onion, carrot, garlic, and olive oil. Stir to combine and cover with a lid. Steam over medium heat for 10 minutes.

Once steam escapes from between the lid and pan, turn down the heat to low and continue steaming until the timer goes off.

Remove the lid and turn up the heat to medium-high. Sauté for about 3 minutes or until all liquid evaporates and onions start to brown.

Add the ground beef and ground pork, breaking up clumps with a spatula.

Once there are no large lumps of meat, add red wine and continue breaking up clumps until the alcohol smell dissipates.

Add tomato puree, ketchup, oregano, salt, and ground black pepper. Vigorously simmer while stirring for about 10 minutes.

Add spaghetti to boiling water and cook for 1 minute less than package directions.

The sauce is done when a spatula can pass through it, and it takes time to fill the gap.

When pasta is done, use tongs to transfer it directly to the pan with the sauce, allowing some boiling liquid to mix in. Stir in the noodles and add more boiling liquid if the pasta looks dry.

Serve garnished with chopped flat-leaf parsley and Parmesan cheese to taste.