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Chop the soffritto (onion, carrot and celery) into chunky pieces so they hold their shape during cooking
Mince the garlic cloves
Chop the sun-dried tomatoes, parsley and basil
Heat olive oil in a large pan and sauté the chunky soffritto until softened
Add the minced garlic and cook briefly
Stir in the tomato paste and cook for 1 minute
Pour in the red wine and let it reduce
Add the sun-dried tomatoes, bay leaves, peeled plum tomatoes and vegetable stock
Simmer the ragù until it reaches a rich, thick consistency
Stir in the fresh parsley and basil
Serve over cooked gnocchi