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Cook the soffritto ingredients – the carrots, celery, onions, rosemary, garlic and some seasoning – together for 10–15 minutes in the oil over a low heat until soft. Remove the rosemary sprigs.
When the soffritto is soft, add the mince and stir well. Cook the mince for around 20 minutes, stirring frequently and allowing the water to evaporate from the pan. Add the wine and let it reduce until the smell of alcohol dissipates.
Pour the tomatoes into a bowl and crush them with your hands. Add the tomatoes to the pan, stir and bring to the boil. Turn down the heat and continue to cook for around 2 hours, uncovered, over a low heat. Taste and adjust the seasoning. Use straight away or allow to cool and store in the fridge in a covered container for a week. Or freeze for up to 3 months.