For Bolognese, warm a medium saucepan or shallow pan over medium heat. Add a generous glug of olive oil. Sauté onion until translucent, about 10 minutes. Take it slow in these steps so that you build a flavorful sauce. Then, add the carrot and celery and sauté for, at least, another 10 minutes until everything is soft and well combined. Throw in the herbs you’re using. Don’t add too many as you don’t want it to be too herbaceous! Just enough to complement the meat.
Now, turn up the heat slightly and add the ground beef. Sprinkle with a scant teaspoon of sea salt and break it up until all the meat is browned. Add a grind of pepper. While that does its thing, transfer your tomatoes to a bowl and smash them so no big chunks remain. Add tomatoes to the pan. Scrape up any caramelization that’s on the bottom of the pan and bring to a boil, then reduce to a lazy simmer.
Let cook, uncovered, for about 45 minutes. Taste for seasoning and add salt and pepper to taste. Let it simmer for another 15 minutes just for good measure and finish with a little sprinkle of dried or fresh oregano
For the spaghetti squash, preheat oven to 400°. Trim ends of squash and split horizontally, removing seeds. Rub the cut sides with a good glug of olive oil, sprinkle with salt and place face down on baking sheet.
Cook for about 30-45 minutes until skin is golden brown and can easily be poked through with a fork. With a fork, run through the flesh of the squash to create "noodles." Place portion on a plate and add a good dollop of Bolognese. Serve hot with freshly grated Parmigiano-Reggiano.