Preheat broiler. Cook pasta according to package directions; drain, reserving 1/4 cup cooking liquid. Set aside.
Meanwhile, heat olive oil in large skillet set over medium-high heat; cook beef, celery, carrot, onion, garlic, salt and pepper for 5 to 8 minutes or until beef starts to brown. Stir in red wine and tomato sauce; bring to boil. Cook for 5 minutes. Add peas; cook for about 3 minutes or until beef is cooked through and vegetables are tender.
Add cooked pasta, reserved cooking liquid and half of the basil to skillet; tossing to coat pasta. Transfer to 9-inch square baking pan.
Sprinkle mozzarella over top; broil for 1 to 2 minutes or until mozzarella is melted. Transfer to plates; sprinkle with remaining basil.
Tip: Top with ricotta or Parmesan cheese if desired.
National Pasta Association Recipe