In a large pan or pot with a lid, heat the olive oil over medium-high heat. Add the bacon and ground beef and cook for 5 minutes, breaking up the beef into crumbles with a spoon while cooking.
Add the celery, onion powder, garlic powder, oregano, basil, red pepper flakes, 1 teaspoon salt, and 1/2 teaspoon pepper. Cook, stirring often to soften the celery, 3 minutes. Add the red wine and stir, scraping up any bits from the bottom of the pan. Stir in the tomatoes, cover, lower heat to medium-low, and let simmer for 10 minutes.
Uncover the sauce and cook, stirring occasionally, until the sauce thickens and the meat and vegetables are very tender, 20 minutes more.
Stir in the cream and simmer for 5 more minutes. Stir in the vinegar and season the sauce to taste with salt and pepper.
Meanwhile, place the spiralized zucchini in a microwave-safe dish, season with salt and pepper, cover with a piece of parchment paper or plastic wrap, and cook for 1 minute. Toss and check to ensure it’s heated through but not wilting. Continue to warm in 30-second increments if necessary.
Divide the warm zucchini between 4 serving plates, top with the sauce, and serve with Parmesan on the side.