Bring a large pot of water to a boil. Add 1/2 tsp salt and then add pasta. Cook according to package instructions. Reserve 3/4 c of pasta water and drain.

In the bowl of a food processor, add the carrots, shallot, and garlic. Process until finely chopped. Alternatively, you can finely chop the vegetables by hand.

In a large pan, melt butter then add shallot, carrots, and garlic. Season with 1/4 tsp salt and pepper. Cook until veggies soften, about 8 mins.

Move veggies to the side of the pan, and add ground beef. Season beef with 1/4 tsp salt and pepper. Gently break up beef and cook until browned, about 10 mins.

Add the tomato paste and oregano. Stir until combined and cook for 1 min. Add the white wine and simmer for 2 mins. Add 1/2 c of pasta water, tomatoes, and basil. Simmer until tomatoes begin to burst, about 6 - 8 mins.

Add cooked pasta to the sauce, then top with cheese. Stir to combine and season with salt and pepper. If sauce thickens, add a bit more pasta water. Serve topped with more parmesan cheese and basil.