In a large skillet, sauté the chopped carrot, celery, and onion. Add the ground beef and cook until browned, then pour in the white wine and let it evaporate.

Add the canned tomatoes and cook for 10 minutes.

Meanwhile, cook the pasta in plenty of salted water. When it's halfway cooked, transfer it to the skillet.

Add the grated Parmesan and diced mozzarella. Cover with a lid and cook for 15 minutes.