Cook the Pasta: Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente (about 8-10 minutes). Drain the pasta and set aside.

Prepare the Bolognese Sauce: Heat 2 tablespoons of olive oil in a large skillet or saucepan over medium heat. Add the chopped onions, carrots, and celery. Sauté for 5-7 minutes until softened. Add the minced garlic and cook for 1 minute until fragrant. Add the ground beef to the skillet, breaking it apart with a spatula. Cook until browned, about 5-7 minutes. Season the beef mixture with salt, pepper, oregano, basil, and the bay leaf. Add the tomato paste and stir to combine. Let it cook for about 2 minutes to deepen the flavor. Pour in the diced tomatoes, beef broth, and red wine (if using). Stir well. Reduce the heat to low and let the sauce simmer uncovered for 20-30 minutes, stirring occasionally. The sauce should thicken and the flavors will meld together. Remove the bay leaf before serving.

Combine and Serve: Toss the cooked spaghetti with the Bolognese sauce in the skillet or serve the sauce over the pasta in bowls. Top with freshly grated Parmesan cheese and garnish with fresh parsley if desired.