Bring a large pot of salted water to a boil and cook the Spaghetti according to package directions until al dente; reserve 1 cup of the pasta cooking water, then drain.
Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium heat; add chopped Onion, diced Carrot, and sliced Celery and sauté until softened, about 5–7 minutes.
Add minced Garlic and cook for about 1 minute until fragrant.
Increase the heat to medium-high, add the Ground beef and cook, breaking it up with a spoon, until browned and no longer pink.
Stir in the Canned tomatoes, bring the sauce to a gentle simmer, then reduce the heat and cook 20–30 minutes to concentrate the flavors; season with salt, pepper, and a pinch of sugar if needed.
Return the drained Spaghetti to the pan with the sauce, tossing with a splash of the reserved pasta water so the sauce clings to the noodles; warm together for 1–2 minutes.
Serve hot, topped with plenty of freshly grated Parmesan and an extra drizzle of olive oil or some torn basil leaves if desired.
