In a large skillet or dutch oven, add extra-virgin olive oil, heat over medium heat. Add the onions, celery, and carrot and sauté over medium heat until they become soft, about 8-10 minutes. Add the garlic and sauté until fragrant, about 1 minute.
Add the ground beef to the pan with the veggies. Sauté, stirring frequently and breaking up any large lumps and cook until meat is no longer pink. Spoon off excess grease.
Add the tomatoes, teaspoon salt, dried oregano and cook over medium low heat until the sauce thickens, about 40-60 minutes until thickened. Be sure to stir occasionally to prevent sticking to the bottom of the pot. The tomatoes should break up during the cooking time, but you can use your wooden spoon to break them up a little while it is simmering. Stir in the pecorino cheese to the meat sauce.
Cook pasta according to package instructions; don’t forget to salt the pasta water.
Combine cooked & drained pasta and top with additional Pecorino Romano and fresh flat leaf Italian parsley, if desired.
Notes
Serve combined with thicker pasta like tagliatelle pasta, fettuccine, pappardelle, penne.