Bring a large pot of well-salted water to a boil.
Dissolve the baking soda in a tablespoon of water and add it to a frying pan, along with the minced onions, grated carrot, minced garlic, and olive oil. Stir the mixture to evenly combine and cover this with a lid. Put it on the stove over medium heat, and set the timer for 10 minutes.
Once you see steam escaping from between the lid and the pan, turn down the heat to low, and continue steaming the onion mixture until the timer goes off.
When the timer goes off, remove the lid and turn up the heat to medium-high. Saute the mixture for about 3-minute or until all the liquid has evaporated and the onions start to brown.
Add the ground beef and ground pork and break up the clumps with a spatula.
Once there are no large lumps of meat left, add the wine, and continue breaking the clumps up until the mixture no longer smells like alcohol.
Add the tomato puree, ketchup, dried oregano, salt, and black pepper and vigorously simmer the sauce while stirring it constantly for about 10 minutes.
While the sauce is reducing, add the spaghetti to the boiling water, submerge it under the water as quickly as possible and cook for 1 minute less than what the package directions say.
The sauce is done when you can pass a spatula through it, and it takes a second for the sauce to fill in the gap.
Before you drain the pasta, reserve about 1/2 cup of the boiling liquid.
Drain the pasta and add it to the sauce. Toss to coat evenly. If the sauce is too thick and the pasta starts sticking together, add some of the boiling liquid to thin it out.
Serve the pasta garnished with chopped parsley and parmesan cheese to taste.