Melissa’s Bolognese Sauce

Put a Dutch oven over medium-high heat and once it is hot, add oil and crushed red pepper. When oil is hot, add celery, carrots, onion and garlic. Season with a bit of salt and pepper. Saute for approximately 6-7 minutes or until ingredients are fairly soft. Add meat and cook until it is no longer pink, breaking it up as it cooks. Pour in wine, lower heat to medium, and cook until the wine burns off, about 3 minutes. Add tomatoes, more salt and pepper, and basil. Cook on low heat until sauce thickens. Top with fresh basil and cheese when serving.