Clean, peel and wash the carrot and celery and peel the onion and garlic. Cut everything into very fine cubes. Wash the oregano, shake dry and pluck the leaves.
Cut the bacon into small cubes and fry it crisply in a pan without fat. Stir-fry the minced meat for 5-8 minutes until finely crumbly. Add vegetables, onion and garlic and fry for 2-3 minutes more. Stir in tomato paste and sauté briefly.
Add wine, bring to the boil and reduce by half.
Add the tomatoes and juice and chop a little with the spatula. Stir in oregano, bring to the boil and simmer for 15-20 minutes.
Meanwhile cook the spaghetti in 3-4 l boiling salted water (1 teaspoon salt per litre) according to the instructions on the packet. Grate the parmesan.
If the sauce has been boiled down too much, stir in some pasta water (4-5 tablespoons). Season to taste with salt, pepper and 1/2-1 tsp. sugar.
Drain the pasta, put it back into the pot and mix with the sauce. Serve and sprinkle with parmesan.