Finely chop the onion, carrot, celery and herbs together into a rough paste.

In a saucepan or braiser, sauté the vegetables and herbs gently in olive oil until it is perfectly tender, taking care not to brown the onions. A pinch of salt and a few drops of water as you sauté will help things along and avoid browning.

Add a splash of red wine and let it evaporate. Then add the tomatoes to the pot. Let everything simmer for a good 30 minutes or so, stirring from time to time, until you have a nice, thick sauce.

Serve with the pasta of your choice.