Bring a medium pot of salted water to a boil. Thoroughly rinse produce and pat dry. Peel and finely dice onion. Peel, remove end and finely dice carrot. Finely dice celery. reserving a few whole leaves for garnish. Stem and chiffonade the basil (stack the leaves, roll them into a cylinder, and cut perpendicular to the roll), reserving a few whole leaves for garnish.

In a medium pan, heat 2 tsp. of olive oil over medium heat. Add diced onion and and cook about five minutes. Add diced carrot and celery and cook five more minutes. Add dried oregano.

Move vegetables to the outside edges of the pan, freeing up space in the middle. Turn the heat to high and add ground beef. As beef cooks, use a wooden spoon to break the meat into crumbles.

When the beef is browned and no longer pink, about 5-6 minutes, add the crushed tomatoes. One sauce begins to boil, reduce heat to a simmer. Cook 10 more minutes until some of the liquid has evaporated and the sauce thickens. Remove from the heat and stir in the butter, half of the Parmesan, and basil chiffonade.

Add the fettuccine to the boiling water and stir constantly for the first 30 seconds to prevent the noodles from clumping together. Cook for 8-10 minutes, or until al dente (Italian for "to the tooth", meaning the pasta is still a bit firm). Drain in a colander and add directly to the pan of bolognese sauce. Toss to coat evenly.

Twirl the pasta in the center of a plate or shallow bowl. Top with more of the bolognese. Garnish with remaining Parmesan and basil sprig.