Bring a large pot of salted water to a boil. Add the orecchiette and cook according to package instructions until al dente. Drain and set aside.

In a large skillet, heat the olive oil over medium heat. Add the chopped onion, garlic, carrot, and celery. Sauté for about 5-7 minutes until the vegetables are softened.

Add the ground beef or sausage to the skillet. Cook until browned, breaking it apart with a spoon, about 5-7 minutes.

Stir in the crushed tomatoes, tomato paste, oregano, basil, salt, and pepper. Bring the mixture to a simmer and reduce the heat to low. Let it cook for 15-20 minutes, stirring occasionally.

Add the cooked orecchiette to the ragu sauce and toss to combine. Cook for an additional 2-3 minutes to heat through.

Serve hot, topped with grated Parmesan cheese and fresh basil leaves if desired.