Increase the heat to medium-high and add the ground beef to the skillet. Cook, breaking it apart with a spoon, until browned and no longer pink. Drain any excess fat.
Simmer the Sauce:
Stir in the crushed tomatoes, tomato paste, oregano, basil, and red wine (if using). If the sauce is too acidic, a teaspoon of sugar can be added to balance the flavors. Season with salt and pepper to taste.
Reduce the heat to low and let the sauce simmer, uncovered, for at least 20-30 minutes, stirring occasionally. The longer it simmers, the more the flavors will meld together.
Cook the Spaghetti:
While the sauce is simmering, bring a large pot of salted water to a boil. Add the spaghetti noodles and cook according to the package instructions, until al dente.
Drain the noodles and return them to the pot.
Combine and Serve:
You can either toss the spaghetti with the sauce in the pot or serve the noodles on plates and spoon the sauce over the top.
Garnish with grated Parmesan cheese and fresh basil leaves if desired.
