In a large stockpot over medium heat, warm the olive oil. Add the onion and cook for about 5 minutes, or until soft. Add the celery and carrot and cook for an additional 5 minutes. Add the mushrooms and garlic cook for 5 minutes more, or until all the liquid has evaporated.

Add the tomato paste, and stir to coat all the vegetables. Saute for an additional 5 minutes to deepen and develop the flavor. Add the meat, stirring frequently with a wooden spoon to break up any large pieces, and sauté for about 10 minutes, until the meat is cooked through.

Increase the heat to medium-high, add the red wine and deglaze the pan. Cook until all the alcohol has evaporated and the brown bits have released from the bottom of the pan, 2 to 3 minutes.

Add the crushed tomatoes and the sea salt. Reduce the heat to low and cook for 35 minutes, stirring occasionally.

Five minutes before the sauce is ready, add the kale to the sauce and then also place a large skillet over medium-high heat and spray with cooking spray. Once heated, add in the kohlrabi noodles, season with salt and pepper and cook for 3-5 minutes for al dente or longer for your preference. Note that you may need to cook the kohlrabi noodles in batches (or use a wok for extra room.)

Divide the kohlrabi noodles into bowls and top with the finished sauce and garnish with basil.