Spaghetti Opera

1 pound lean ground meat like beef, turkey, chicken or lamb 3 tablespoons olive oil 1 cup (130g) chopped onion 3 garlic cloves, minced (1 tablespoon) 2 tablespoons tomato paste 1/2 teaspoon dried oregano Pinch crushed red pepper flakes 1 cup water, broth or dry red wine 1 (28-ounce) can crushed tomatoes Salt and fresh ground black pepper Handful fresh basil leaves, plus more for serving 12 ounces dried spaghetti or favorite pasta shape 1/2 cup shredded parmesan cheese Heat oil in a large pot or deep skillet over medium high heat. Add onion and garlic, cook for 3 minutes or until light golden and softened. Turn heat up to high and add beef. Cook, breaking it up as your go, until browned. Add red wine. Bring to simmer and cook for 1 minute, scraping the bottom of the pot, until the alcohol smell is gone. Add remaining ingredients except salt and pepper. Stir, bring to a simmer then turn down to medium so it bubbles gently. Cook for 20 – 30 minutes (no lid), adding water if the sauce gets too thick for your taste. Stir occasionally. Slow simmer option: really takes this to another level, if you have the time! Add 3/4 cup of water, cover with lid and simmer on very low for 2 – 2.5 hours, stirring every 30 minutes or so. THIS IS THE GREATEST SPAGHETTI BOLOGNESE OF THEM ALL! THIS IS THE GREATEST SPAGHETTI BOLOGNESE OF THEM ALL! THIS IS THE GREATEST SPAGHETTI BOLOGNESE OF THEM ALL!