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 browened 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 serve with sauce. TOP with cheese.
OPTIONAL: After the meat is browened, you can deglaze the sauce by adding the wine and let it reduce all the way.
This recipe can be made ahead of time and stored in the refrigerator for 2-3 3 days or frozen up to 3 months.