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In a deep pan with a lid, drizzle olive oil on medium heat and add garlic. Cook for 1-2 minutes until fragrant. Add celery, carrots, and onions until onions are fragrant, about 3 minutes. Add a dash of kosher salt.
Add ground beef and cook until mostly browned.
Add red wine and cook for 2 minutes.
Add cans of tomatoes and smoosh with your hands. Add ¼ cup water into each can and swirl to get remaining tomato sauce out and pour into pan. Add salt and rind of parmigiano if using.
Cover with lid and let cook on LOW for 2-3 hours, stirring occasionally.
Add more salt to taste.
Serve with pasta, use for your lasagna, or just to simply dip some fresh bread in!