Ragù Napoletano

Cook Pete's Spaghetti until al dente in salted boiling water. Drain and set aside.

While the pasta cooks, sauté chopped onion and minced garlic in olive oil until the onion becomes translucent. Add ground beef (or beef-pork mix) and cook until it browns and is cooked through. Pour in dry red wine (or beef broth) and simmer for a couple of minutes.

Stir in crushed tomatoes, tomato paste, dried oregano, dried basil, and optional dried red pepper flakes. Season with salt and black pepper to taste. Simmer the sauce for about 15-20 minutes until it thickens and the flavors meld.

Toss the pasta with the sauce and coat evenly.

Sprinkle with parmesan cheese and garnish with basil or parsley.