Chop the carrots, onion, celery, garlic, parsley, and basil very fine, heat oil in a flameproof saucepan (preferably terra-cotta, but a heavy enameled one will do), then add chopped ingredients along with the salt and pepper. Heat over low heat and sauté very gently until golden (about 12 minutes).

Add the wine and let it evaporate; then, stirring very well with a wooden spoon, pour in the hot broth and reduce on low heat for about 15 minutes. Add the tomatoes and simmer very slowly for about 20 minutes until they are completely cooked and the sauce is homogenous.

Taste for salt and pepper. If more salt is needed, add an extra 1/2 cup of lukewarm water also, in order to integrate the additional salt, and reduce.