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

Dissolve the ? 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. Cook on medium heat for 10 minutes.

When steam escapes from between the lid and the pan, reduce heat to low and continue steaming until the timer goes off.

Once the timer goes off, remove the lid, increase heat to medium-high, and saut? for about 3 minutes or until all the liquid has evaporated and the onions begin to brown.

Add ground beef and ground pork, breaking up clumps with a spatula. Cook until there are no large lumps of meat.

Add red wine and continue breaking clumps until the mixture no longer smells like alcohol.

Add tomato puree, ketchup, dried oregano, salt, and ground black pepper. Simmer the sauce vigorously while stirring constantly for about 10 minutes.

While the sauce is reducing, cook spaghetti in the boiling water for 1 minute shorter than the package directions.

The sauce is done when a spatula passed through it takes a second for the sauce to fill the gap.

Transfer the spaghetti directly to the pan with the sauce using tongs, allowing some boiling liquid to mix in. Stir and add more boiling liquid if the pasta appears dry.

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