In a medium skillet, heat the olive oil over medium-low heat. Add beef cubes; sear for 5 minutes per side or until golden.
Add onions, carrots, celery, garlic, salt and pepper; sauté for 5 to 7 minutes or until vegetables are soft.
Add tomatoes, wine, crushed red pepper flakes and basil. Raise skillet heat to medium; cook for 35 to 40 minutes or until beef is fork-tender and sauce has thickened.
Serve over pasta and garnish with Parmigiano-Reggiano cheese.