In a large heavy-bottomed Dutch oven or deep skillet, heat the olive oil over medium-high heat. Add the ground beef, breaking it into small pieces with a wooden spoon. Sear until deeply browned and no longer pink (approximately 8-10 minutes). Drain approximately 75% of the rendered fat, leaving enough to sauté the aromatics.

Reduce heat to medium. Add the diced onion and grated carrot to the beef. Sauté until the onions are translucent and the carrots have softened (about 5-6 minutes).

Incorporate the minced garlic and tomato paste. Stir constantly for 2 minutes to caramelize the tomato paste, which removes raw metallic notes and develops a deep rust color.

Pour in the red wine to deglaze the pan. Use the spoon to scrape up the 'fond' (browned bits) from the bottom of the pot. Simmer for 3 minutes until the liquid has reduced by half.

Add the crushed tomatoes, dried oregano, red pepper flakes, sugar, salt, and black pepper. Stir to combine. Reduce heat to low, cover partially, and simmer for 25-30 minutes, stirring occasionally to prevent sticking.

While the sauce simmers, bring a large pot of heavily salted water to a rolling boil. Cook the pasta 2 minutes less than the package instructions (al dente). Reserve 250ml (1 cup) of starchy pasta water before draining.

Add the cooked pasta and 125ml (1/2 cup) of the reserved pasta water to the beef sauce. Increase heat to medium and toss vigorously for 2 minutes. The starch in the water will emulsify with the fats in the sauce, creating a glossy coating on the pasta.

Remove from heat. Fold in the grated Parmesan and fresh basil. Adjust salt and pepper to taste and serve immediately.