Heat olive oil in a large skillet or dutch oven set over medium heat.
Add the onions to the hot oil and cook for 3 minutes.
Stir in the garlic and cook for 1 more minute.
Add celery and carrots; cook for 5 more minutes. Add more oil, if needed.
Increase heat to high and add the ground beef; cook for 9 to 10 minutes, or until no longer pink, stirring frequently to break up the beef.
Stir in the tomatoes, parsley, and basil; bring to a boil then reduce heat to medium low.
Season with salt and pepper and continue to cook for 25 to 30 minutes, or until the sauce has thickened.
Taste for salt and pepper; adjust accordingly.
Garnish with grated pecorino romano and parsley.
Serve over zoodles, pappardelle, spaghetti, etc…