Bring a large pot of well-salted water to a boil.

Dissolve the ⅛ teaspoon baking soda in a tablespoon of water and add it to a frying pan, along with the onion, carrot, garlic, and olive oil. Stir to combine, cover with a lid, and cook on medium heat for 10 minutes.

Once steam escapes from between the lid and the pan, reduce the heat to low and steam the mixture until the timer goes off.

When the timer goes off, remove the lid, turn up the heat to medium-high, and sauté for about 3 minutes or until the liquid evaporates and the onions start to brown.

Add the ground beef and ground pork, breaking up the clumps with a spatula.

Once there are no large lumps of meat left, add the red wine and continue breaking up the mixture until the alcohol smell dissipates.

Add the tomato puree, ketchup, dried oregano, salt, and ground black pepper. Simmer the sauce while stirring constantly for about 10 minutes.

While the sauce is reducing, add the spaghetti to the boiling water and cook for 1 minute less than the package directions.

The sauce is done when a spatula can pass through it, leaving a gap.

When the pasta is done, use tongs to transfer the spaghetti directly to the pan with the sauce, allowing some boiling liquid to mix in. Stir the noodles into the sauce and add additional boiling liquid if the pasta appears dry.

Serve the pasta garnished with chopped flat-leaf parsley and Parmesan cheese to taste.