Cook onion, carrot and celery in oil in 5-quart Dutch oven over medium-low heat until vegetables are very tender, about 12 minutes.
Increase heat to high. Add beef; cook until no longer pink, 6 minutes. Add tomatoes, wine, tomato sauce, salt and pepper, breaking up tomatoes. Simmer, uncovered, 1 hour.
Remove from heat. Stir in the half-and-half, if using, and parsley. Keeps refrigerated for up to 1 week.