Heat a pot on medium heat. Once hot, add the oil. Saute the garlic, onion, carrots, and celery until the onions soften. Add the ground beef and brown well while breaking it up into smaller pieces using a spatula. Stir in the crushed tomatoes and season generously with salt and pepper. Partially cover with a lid and bring to a low simmer for about 30 - 35 minutes. While the bolognese is cooking, make the pasta and Caesar salad.

Prepare croutons: Toss sourdough bread cubes in a bit of olive oil, season with salt and pepper to taste, and bake in the oven at 350°F (180°C) until golden and crispy (8-10 minutes - check for doneness frequently). Set aside.

Bring a pot of water to a boil and cook the pasta according to the directions on the package.

For the Caesar salad sauce: In a small bowl, whisk together garlic, dijon, Worcestershire sauce, lemon juice, and red wine vinegar. Slowly drizzle in extra virgin olive oil while whisking constantly. Whisk in parmesan. Season with salt and black pepper to taste.

Prepare the Caesar salad by tossing Romaine lettuce with dressing and croutons.

When the pasta is finished, drain well.

Finish the sauce: Stir in the cream and butter until fully combined. Season to taste with salt and pepper. Remove from the heat and stir in the basil.

Make the lemon sparkling water: Combine sparkling water and lemon slices. Serve over ice if desired.

Toss the pasta in the sauce and parmesan. Garnish with grated parmesan and enjoy with the salad, and lemon sparkling.