Heat a drizzle of olive oil in a large pan over medium-high heat. When hot, add ground beef and sear until cooked, about 5 minutes. Use a wooden spoon to crumble the ground beef. Season generously with salt and pepper.
When cooked, drain excess oil and add tomatoes. Cook tomatoes to draw out the juices and reduce, about 20 minutes. Season generously with salt and sugar, to taste. Mix in coriander.
Meanwhile, bring a pot of salted boiling water to a boil and cook fettuccine until al dente according to package instructions. Drain and rinse under cold water.
Make a cornstarch slurry by mixing cornstarch with 2 tablespoons of water. Stir into bolognese sauce and cook to thicken. Then, add fettuccine and toss to coat and reheat.
Divide fettuccine among 3 plates and serve with flash-fried basil leaves.