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In a large pot, heat the olive oil over medium heat.
Add the diced onions, celery, and carrots. Sauté until the vegetables are softened, about 5-7 minutes.
Add the ground sweet Italian sausage to the pot. Cook, breaking it up with a spoon, until browned and fully cooked.
Continue to sauté until the vegetables are tender.
If using, pour in the white wine and let it simmer for a few minutes to enhance the flavor.
Add the quart of beef broth to the pot. Bring to a boil, then reduce the heat and let the sauce simmer.
Stir in a handful of grated Italian cheese, mixing well.
In a separate pot, boil salted water and cook the pasta according to package instructions until al dente. Reserve a cup of pasta water before draining.
For a creamier texture, use an immersion blender to blend the sauce slightly, making the sausage more refined. Add a little reserved pasta water to achieve the desired consistency.
Add the cooked pasta to the sauce, mixing well to coat the pasta evenly. If the sauce is too thick, stir in more reserved pasta water.
Plate the pasta and top with chopped parsley and extra grated cheese.