Heat 2 Tbsp olive oil in a large pan over medium heat.
Add the ground beef to the pan and break up with a wooden spoon. *I usually drain my ground beef depending on how much grease there is.*
Once the ground beef is cooked through and drained, add the shallot and garlic to the pan. Season with a generous sprinkle of salt & pepper.
Add the tomato paste and caramelize, 4-5 minutes.
Deglaze the pan with the white wine and allow to reduce by half. Then, add the crushed tomato cans along with the red chili flakes.
Cook the sauce over low heat for 15 minutes.
Add the heavy cream to the pan and continue to cook for 10 minutes. Season the sauce to taste with salt & pepper.
While the sauce cooks, bring a large pot of salted water to a boil. Cook the pasta according to package directions. *Angel hair pasta doesn't take long!*
Using a noodle spoon or tongs, transfer the pasta directly from the pasta water to the sauce. *The pasta water will help loosen the sauce and provide a silky, starchy texture.*
Add the fresh basil to the sauce along with lots of parmesan cheese. Give the pasta one final toss.