In a 3.5-quart sauté pan warm the olive oil over medium heat. Add the onions and garlic and sauté until the onions are soft, 6-8 minutes. Add the celery and carrot and sauté for 5 minutes more.
Raise heat to medium-high and add the sausage meat. Cook, stirring frequently and breaking up the sausage into small pieces until meat is browned, about 8-10 minutes.
Add in the crushed hot chili peppers and tomato paste, stir to combine, then cook for 1 minute. Add the red wine and scrape off any burnt bits from the bottom of the pan, cook until most of the wine has evaporated, 3-4 minutes.
Add the tomatoes, parsley, and basil, then cook over medium-low heat until the sauce thickens, 25-30 minutes. Taste and season with salt and pepper if required.
While the sauce reduces, cook the pappardelle, per the package directions.
Add the cooked pappardelle into the Bolognese pan, top with the parmesan and mix to combine.
Garnish with chopped basil and more parmesan.