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Coat the bottom of the pan with olive oil.
Add the chopped garlic and let it soften.
Add the white onion and carrot, stir and let soften.
Season with a pinch of kosher salt and black pepper.
Add the ground beef and brown it.
Season again with salt, pepper, and crushed chili flakes.
Add the fresh oregano, thyme, and bay leaves, stir.
Add the tomato paste and let it cook for 5-10 minutes.
Add the red wine and let it reduce.
Add the tomato sauce, stir and let simmer for about an hour.
Serve the sauce over spaghetti, with a piece of garlic bread on the side.