Chop 2 pounds of mushrooms in batches with a knife or food processor and set aside. Chop 1 large onion, 2 medium carrots, 1 rib of celery, and 3 cloves of garlic in the same way.

Heat 2 tablespoons of extra virgin olive oil in a large pan. Add the chopped onion, carrot, celery, garlic, 1 teaspoon of dried oregano, and ½ cup of tomato paste. Cook for 5 minutes, stirring until soft and fragrant. Add a splash of water if it sticks.

Add the chopped mushrooms, ¾ teaspoons of salt, and black pepper. Cook on medium-high for about 20 minutes, stirring occasionally, until all the liquid is gone. Stir in 1 tablespoon of balsamic vinegar, taste, and adjust for seasoning.

Cook 12 ounces of fettuccine in salted boiling water until al dente. Save 1 cup of the cooking water, then drain the pasta.

Add the cooked pasta to the mushroom sauce with a splash of the reserved cooking water. Toss well, then top with 10 leaves of fresh basil, a drizzle of olive oil, and Parmesan cheese.