In early spring, sow tomato, basil, and oregano seeds indoors in small pots, ensuring they receive adequate sunlight and warmth for germination.

Prepare a sunny garden spot by enriching the soil with compost and ensuring good drainage; once the risk of frost has passed, transplant the seedlings outdoors, spacing them appropriately.

Plant garlic cloves in the fall for a summer harvest, burying them pointed-side up in well-drained soil.

Maintain your garden by regularly watering, weeding, and providing support for tomato plants as they grow.

Harvest your fresh herbs and vegetables throughout the growing season, picking basil and oregano leaves frequently to encourage bushier growth, and gathering ripe tomatoes and garlic when ready.

Heat olive oil in a large pot or Dutch oven over medium heat, then add the minced onion, carrot, and celery, cooking until softened.

Add the ground beef to the pot, breaking it up with a spoon, and cook until browned, then drain any excess fat.

Stir in the minced garlic, dried oregano, salt, and pepper, cooking for another minute until fragrant.

Pour in the red wine, scraping up any browned bits from the bottom of the pot, and let it simmer until almost evaporated.

Add the crushed tomatoes and beef broth, bring the sauce to a gentle simmer, then reduce heat to low, cover, and cook for at least 1.5 to 2 hours, stirring occasionally.

Stir in the fresh basil during the last 15 minutes of cooking, and adjust seasonings to taste.

Cook spaghetti according to package directions in a large pot of salted boiling water until al dente.

Drain the spaghetti and either toss it with the bolognese sauce or serve the sauce over individual portions, garnishing with grated Parmesan cheese and fresh basil.