Place a pot of water to boil.

Meanwhile, in a large skillet, sauté the onion, carrot and celery with the extra virgin olive oil. Add the meat and cook until browned well.

Incorporate the tomatoes and 1 cup of water, season with salt and pepper to taste and bring to a simmer.

Cook pasta in the boiling water according to the package directions. DRAIN pasta and toss with sauce. Top with cheese.

OPTIONAL: After the meat is browned, you can deglaze the sauce by adding the wine and let it reduce all the way.