Cut the beef into medium-sized pieces, grind in a meat grinder. Heat half the oil in a large frying pan, put the minced meat and fry until golden brown – for this you need to fry it not all at once, but in 2-3 doses, otherwise the meat will be cooked. Transfer the prepared minced meat to a plate. Peel the garlic, onions and carrots, chop together with celery using a slicing and shredding attachment. Heat the oil in a saucepan, put the prepared vegetables. Saute over medium heat, stirring occasionally, without burning, until the onion is translucent, about 10 minutes. Put mince, mix. Pour in the wine, stir again. Cook until the smell of alcohol disappears. Add tomato paste and tomatoes along with juice. Cook, mashing the tomatoes with a spoon, until it boils. Reduce heat to low, add oregano and chopped basil, cover. Cook, stirring occasionally, for 2 hours until the sauce is thick and thick. Season with salt and pepper to taste. Boil the pasta in salted boiling water until almost cooked, drain in a colander and transfer to a saucepan with sauce. Heat, stirring vigorously, over maximum heat for 30 seconds, arrange on plates and serve immediately, sprinkled with parmesan.