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In a large pot, cook the ground beef, breaking it up with a spatula as it browns.
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After the meat has browned some and mostly cooked (about 5-7 minutes), add in the fennel, carrots, onion, salt and pepper. Continue cooking 5 minutes further or until veggies are softened.
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Add the tomato sauce and dried oregano to the pot. Bring to a simmer and reduce the heat to low. Leave simmering while preparing pasta.
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To prepare the spaghetti, bring 4 quarts of water (more if making a larger batch) to a boil and add 2 big pinches of salt. Cook the spaghetti noodles according to the instructions, but shave off 1 minute of time so they will be “al dente.” Reserve ½ cup of pasta water before straining the pasta.
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Add the drained noodles back to the pot (with heat off) and add the sauce. Turn on heat to low and stir in half of the pasta water. Bring the pasta to a quick simmer for about 30 seconds, adding another splash of pasta water if necessary. This step helps the sauce cling to the noodles!
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Serve pasta with parmesan and basil. Enjoy!
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To batch cook: Make the recipe all the way through and pack individual servings which can be refrigerated for up to a week. Add a splash of water and reheat thoroughly.

Quick Bolognese