Spaghetti with Olives

1 large onion, roughly chopped

2 carrots, roughly chopped

2 stalks celery, roughly chopped

2 cloves garlic, peeled

1 lb. ground beef

1/4 C. green olives, chopped

1/4 C. black olives, chopped

1/8 C. kalamata olives, chopped

1-28 oz. can whole, peeled tomatoes

1 C. white wine

1 lb. thin spaghetti, cooked and drained

Parmesan cheese, shredded

In a food processor, chop the onion, carrots, celery, and garlic. Add chopped vegetables to a large skillet with the ground beef and cook over medium heat breaking up the meat. Simmer over medium heat for 6-8 minutes until vegetables are tender. Add the chopped olives, tomatoes, and wine. Break up the tomatoes with a wooden spoon. Cover, simmer for 5-10 minutes. Serve over cooked pasta and top with Parmesan cheese.