Sauté the finely-chopped onion, celery and carrot in a deep skillet.
Add the meat cut into bite-sized chunks.
Sear the meat and then add the wine and let it evaporate.
When the wine has evaporated add the tomatoes, pureed in a blender.
Season with salt and pepper and cook until the beef is so tender that you can cut it with a fork.
In the meantime, cook the spinach for about 10 minutes. Drain when and sauté in a frying pan with extra virgin olive oil and chili pepper for 5 minutes.
Use a small round form to make a spinach tortino for each portion, and sprinkle with chopped walnuts.
Serve piping hot.