1 tablespoon olive oil
1 medium onion, finely chopped
1 carrots, finely chopped (optional)
1 rib celery, finely chopped (optional)
1/4 cup dry red wine or beef broth
1/2 pound ground beef
1 (24 ounce) jar Bertolli(r) Five Cheese with Asiago & Fontina Cheeses Sauce
8 ounces penne pasta, cooked and drained
Heat olive oil in 12-inch nonstick skillet over medium-high heat and cook onion, carrot and celery, stirring occasionally, 5 minutes or until vegetables are tender. Stir in wine and cook 1 minute.
Add ground beef and cook, stirring occasionally, until almost done. Stir in sauce. Bring to a boil over high heat. Reduce heat to low and simmer uncovered, stirring occasionally, 5 minutes or until ground beef is done. Serve over hot penne.