Step 1

Heat the olive oil in a large pot over medium heat. Add the pancetta and cook for 4-5 minutes until browned and crispy.

Step 2

Add the ground beef to the pan and season with salt and pepper to taste. Cook for 5 minutes, breaking up the beef into small pieces with a spatula.

Step 3

Add the onion and carrot to the pan. Cook for 4-5 minutes or until vegetables are tender. Add the garlic and Italian seasoning, then cook for 30 seconds. Drain off any excess grease.

Step 4

Add the red wine to the pot and bring to a simmer. Cook for 3-4 minutes or until wine is reduced by half.

Step 5

Stir in the tomato sauce and crushed tomatoes. Season the sauce with salt and pepper to taste.

Step 6

Bring the sauce to a simmer. Cook for 25-30 minutes or until sauce has thickened.

Step 7

Stir in the heavy cream and cook for another 5 minutes.

Step 8

Cook the spaghetti in salted water according to package directions. Reserve 1/2 cup of pasta cooking water.

Step 9

Pour the pasta in with the sauce and toss to combine. If the sauce is too thick, add a little pasta cooking water to thin it out.

Step 10

Top the pasta with basil and parmesan cheese, then serve immediately.