Bolognese with Zucchini Noodles

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2 tablespoons olive oil

1 pound ground beef

Kosher salt

2 medium carrots, roughly chopped

1 stalk celery, roughly chopped

1 small onion, roughly chopped

2 cloves garlic, sliced

2 cups dry red wine

15 ounces canned San Marzano tomatoes, chopped

3 sprigs fresh oregano

1 fresh bay leaf

Pinch chile flakes

2 pounds fresh zucchini noodles

1/4 cup grated Parmesan

2 tablespoons unsalted butter

2 tablespoons extra-virgin olive oil

1/2 cup roughly chopped parsley