Heat the olive oil in a large pot over medium heat. Add the chopped onion, carrot, and celery. Cook until softened, about 5 minutes.

Add the minced garlic and cook for another minute until fragrant.

Increase the heat to medium-high and add the ground beef and pancetta. Cook until browned, breaking up the meat with a wooden spoon, about 10 minutes.

Stir in the crushed tomatoes, tomato paste, red wine, and beef stock. Add the oregano and basil. Season with salt and pepper.

Bring to a simmer, then reduce the heat to low. Cover and let it cook for at least 1.5 hours, stirring occasionally.

About 15 minutes before the sauce is ready, bring a large pot of salted water to a boil.

Add the spaghetti and cook according to package instructions until al dente.

Drain the pasta and reserve a cup of pasta water. Add the pasta to the Bolognese sauce, mixing well. If the sauce is too thick, add some reserved pasta water.

Serve hot, topped with grated Parmesan cheese.