Heat extra virgin olive oil in a pan over medium heat.
Add shallot and cook until lightly golden.
Stir in grated carrot and celery. Cook for 6 – 7 minutes over medium-low heat, stirring frequently.
Add in ground beef and cook until browned, constantly stirring with a wooden spoon.
Blend with wine and cook until it evaporates.
Stir in tomato paste and add tomato sauce.
Season with garlic powder, paprika, nutmeg, dried basil, oregano, salt, and black pepper.
Bring to a boil, reduce the heat to low, and cook for 1 hour.
Preheat the oven to 350°F.
Prepare pasta as indicated on the package instructions. Drain it a minute before the time indicated on the package.
Combine pasta with ¾ of the sauce.
Transfer the mixture to a greased baking dish and top with the remaining sauce, grated Parmigiano, and mozzarella.
Bake for about 10 to 15 minutes, until the cheese has melted.
Serve and enjoy.