Authentic Italian Spaghetti

Place a large, deep skillet over medium heat and pour in the oil. Once the oil is hot, add the onion, carrots, and garlic. Sauté for 1 minute until the vegetables start to become fragrant.

Add the ground beef and pork to the skillet and continue cooking until the meat is browned and the onions are soft.

Once the meat is browned and the onions are soft, add the tomatoes to the skillet.

Cook the tomatoes for about 4 - 5 minutes until they have softened and started to release their juices. Then, add the basil, salt, and pepper to the skillet.

If you are using whole tomatoes, use a potato masher or spatula to mash them in the skillet to release all their juices.

Taste the sauce. If you feel it needs to have its flavors balanced, add sugar to the skillet.

Reduce the heat to low and let the sauce simmer for at least 1 hour, or up to 6 hours. Stir the sauce occasionally as it simmers. Remember, tomatoes burn easily, so keep an eye on the sauce. If the sauce starts to thicken too much, add beef broth a little at a time to thin it out.

Fill a large pot with salted water and bring it to a boil. Add the spaghetti to the boiling water and cook it until it is al dente.

Drain the cooked spaghetti completely and return it to the pot.

Add the sauce to the spaghetti noodles in the pot and toss the noodles until they are fully covered with the sauce.

Add fresh basil to the spaghetti for more flavor and garnish, according to your taste.