Bring a large pot of salted water to a boil for the pasta.

Heat olive oil in a large pan or pot over medium heat.

Add the chopped onion and cook until softened, about 5 minutes.

Add the ground meat and cook, breaking it up with a spoon, until browned. Drain off any excess fat if necessary.

Stir in the minced garlic and cook for 1 minute until fragrant.

If using, pour in the red wine and let it bubble and reduce for 1-2 minutes, scraping up any browned bits from the bottom of the pan.

Add the canned chopped tomatoes, salt, and pepper. Stir well.

Bring the sauce to a simmer, then reduce heat and let it gently simmer for at least 10-15 minutes (or longer for deeper flavor).

While the sauce simmers, add the pasta to the boiling water and cook according to package directions until al dente.

Drain the pasta, reserving about 1/2 cup of the pasta water.

Add the drained pasta directly to the sauce. Toss to coat.

If the sauce seems too thick, add a splash of the reserved pasta water to loosen it.

If using, stir in torn fresh basil leaves.

Serve hot, topped with optional grated Parmesan cheese.