In a large heavy pot, preferably a dutch oven, heat the olive oil on medium-low heat. Add in onions, celery and carrots and season with salt and pepper. Stir occasionally until onions are translucent. Add garlic and stir until fragrant.
Add in the ground beef and using a wooden spoon, break up the meat into small pieces while browning all the way through. Once browned and broken up, remove any excess fat from the meat. I like to push everything to one side of the pot and use a paper towel with tongs to soak it up.
Turn heat down to low and dd the pureed tomatoes and tomato paste. Add in the dried oregano, fresh basil and season liberally with salt and pepper. If you want to add a little heat, add int the optional crushed red pepper. Stir until well combined then cover the pot and let simmer for 30 minutes on the lowest heat setting.
In the meantime, heat a pot of salted water until boiled.
Add in butter, heavy cream and parmesan cheese to your sauce and stir until well combined.
Cook pasta until al dente (follow your pasta's packaged instructions). Drain pasta (you don't need to drain it too much--a little pasta water is good for the sauce!) and add the pasta to your sauce pot. Using two wooden spoons, mix the sauce evenly with the pasta.
Serve and add extra parmesan on top and/or fresh basil for presentation!