Heat oil in a large pan. Add celery, carrot, onion, and garlic and cook about 5 minutes. Add meat and cook 10 minutes over medium heat, stirring occasionally. De-glaze pan with wine; let it reduce. Add tomatoes and remaining ingredients and stir; simmer for about 1 hour. Serve over fresh, hot pasta.
I happened to have some extra red and yellow bell peppers and I added those into the initial step of sauteeing the garlic, onions, celery, and carrots, and they turned out well.
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