Bow-ties with sausage, spinach and white beans

8 ounces bow-tie pasta
1 tablespoon olive oil
1/2 cup shredded carrot (about 1 large carrot)
1/2 cup chopped onion
1 stalk celery, chopped
8 ounces Italian sausage, hot or sweet, or turkey sausage, casings removed
1/2 cup dry red wine
1 14.5-ounce can diced tomatoes, undrained
1 14.5-ounce can Great Northern or Cannellini beans, rinsed and drained
6 ounces bagged fresh baby spinach
1 teaspoon salt
1/2 teaspoon black pepper
Parmesan cheese

1. Bring a large pot of water to a boil. Add the pasta and cook to desired doneness, drain and set aside. Meanwhile, heat oil in large skillet over medium-high heat. Add carrots, onion and celery and saute until the vegetables are soft. Add the sausage to the vegetables, breaking up with a wooden spoon as it cooks. Cook until sausage is no longer pink. Drain and discard fat from the skillet. Return vegetable and sausage mixture to the skillet and increase heat to high.
2. Pour in red wine, and stir with a wooden spoon, loosening up any browned bits from the bottom of the pan. Add the undrained tomatoes and simmer 5 minutes.
3. Reduce heat to medium, and stir in the beans, spinach, salt and pepper. Cover, and cook until the spinach is wilted and the beans are heated through. Toss with the cooked pasta and top with grated Parmesan cheese. Pass additional Parmesan at the table.