Heat olive oil in a large skillet or Dutch oven over medium heat. Add the onion, garlic, carrots, and celery and cook for 3-4 minutes until softened. Stir in the ground meat and cook until browned, breaking it up as it cooks. Add the tomato paste, stirring well to coat the meat and veggies. Pour in the crushed tomatoes, broth, and red wine (if using). Season with Italian seasoning, salt, and pepper. Let the sauce simmer on low heat for 30-40 minutes, stirring occasionally.