Spaghetti with Sausage Ragu

Bring water to a boil and add a considerable amount of salt.

Peel and dice the carrot into very small cubes.

Dice the medium onion into small cubes.

In a pot, add olive oil and sauté the carrot, onion, and celery (or celery seed) along with the oregano, until the vegetables are nicely browned, forming the base of the seasoning (mirepoix).

Remove the casing from the desired sausage and place it in the pot. Fry, mashing it with a utensil to break it into small pieces, adding a little more olive oil if necessary.

Add the tomato purée and an equivalent amount of water to the purée. Let the sauce reduce slightly.

Cook the spaghetti in the boiling water for about 9 to 10 minutes for a tender texture, or for 7 minutes if you prefer the pasta firmer (al dente).

To the sausage sauce, add black pepper, adjust the salt, and add one tablespoon of sugar to balance the acidity.

Incorporate a little of the pasta cooking water into the sauce, stirring, and observe the reduction/consistency; then, drain the pasta and mix it directly into the ragu, ensuring it is well coated.

Serve the spaghetti immediately, finishing with a generous portion of grated Parmesan cheese and chopped parsley.