Prepare the Bolognese sauce in a large pot, cooking the onion, celery and carrots in the oil until golden brown. Cook for about 7 minutes. Meanwhile, in a nonstick pan, fry the minced meat, stirring well until it is golden brown, and then drain the excess fat. Add the meat to the vegetables, along with the red wine. Let reduce. Add the chopped tomatoes and the tomato paste. Bring to a boil and, if necessary, add a bit of water to finish cooking without the sauce sticking to the pan. Then add the mixed herbs. Salt and pepper to taste. The sauce should simmer for at least 45 minutes. Cook the noodles in boiling salted water. When cooked, toss them with the sauce and finish with a sprinkling of grated Parmigiano Reggiano.