Salsa di Pomodoro Ricca

• 3 tablespoons olive oil
• 1 carrot, peeled and chopped
• 1 celery stalk, chopped

Heat the olive oil in a large saucepan over medium heat. Add the carrot, celery, onion, garlic, parsley, and basil and stir well. Season with salt and pepper and sauté until the vegetables are pale gold, about 10 minutes. Add the wine and cook until it evaporates, about 5 minutes. Add the tomatoes with their juices, stir well, reduce the heat to low, and simmer gently, uncovered, until thickene