Heat a large heavy-based skillet over medium-high heat and then drizzle in half the olive oil and add in the beef. Break up the beef with a wooden spoon and then brown for 5 – 8 minutes.
Remove the browned beef from the skillet, then drizzle in the rest of the olive oil and toss in the onion, garlic, celery, and carrots, and sauté for 5 minutes.
Pour the beef back into the skillet with the sautéed vegetables, then pour in the red wine, whole tomatoes, beef stock, tomato paste, Worcestershire sauce, Italian herbs, and salt and pepper.
Bring the mix to a boil, breaking up the tomatoes, and then turn the heat down to a simmer. Cover it with a lid, and cook for 45 minutes to an hour on low.