Prepare the vegetable broth in a pot.

Meanwhile, sauté the celery, carrot, and onion in a pan with a drizzle of olive oil.

Add the ground meat and brown it well.

When the meat is browned, increase the heat and deglaze with the white wine.

Once the wine has evaporated, continue cooking the meat, adding a little broth at a time. Keep the heat at medium.

Cook the conchiglie in the broth, then transfer them directly to the ragù.

With the heat off, mix well and sprinkle with grated cheese. Toss everything together.

Serve!