Heat olive oil in a large skillet over medium heat. Add onion, celery, carrot and garlic. Cook and stir until onion is translucent, about 10 minutes.
Add lamb; cook and stir until the lamb has browned and most of the liquid had evaporated. Add wine and let simmer, stirring occasionally, until wine has reduced by half, about 5 minutes. Stir in tomatoes with their juices; bring to boil.
Reduce heat to low and simmer, stirring occasionally, until ragù is thick and flavors have fully melded, about 1 hour. Season to taste with salt and pepper.
Serve lamb ragù over hot cooked pasta such as pappardelle or tagliatelle or over hot cooked rice. If desired, top with crumbled feta and fine slivers of fresh basil or mint.
Note that nutrition information does not include pasta or rice.