A medium-bodied, dry Sangiovese from Tuscany is the ideal pairing for this dish. Its fruit forwardness and bold acidity offers dynamic excitement to the palate.
Finely chop garlic. Peel and dice onion and carrots.
Heat some vegetable oil in a large frying pan and sauté onions, garlic, and carrots. Add ground beef and cook over medium-high heat until meat is browned, approx. 6 - 10 min. While cooking, break into pieces with a cooking spoon. Season with salt and pepper.
Add crushed tomatoes and season again with salt, pepper, and oregano. Simmer without a lid over medium heat for approx. 15 - 20 min.
In the meantime, cook pasta in plenty of salted boiling water according to package instructions for approx. 10 - 12 min. until al dente. Drain, top with sauce, and serve with grated Parmesan.