Directions

1. Heat olive oil in a large stockpot or Dutch oven over medium heat. Add ground beef, onion and celery, and cook until beef has browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat.
2. Stir in garlic, oregano and basil until fragrant, about 1 minute. Stir in tomato paste.
3. Stir in wine, scraping any browned bits from the bottom of the pot.
4. Stir in tomatoes and sugar. Bring to a boil; reduce heat and simmer until flavors have blended, about 10-15 minutes.*
5. Remove from heat; stir in Parmesan and butter until melted, about 1 minute; season with salt and pepper to taste.
6. Serve with desired pasta.