Chop the soffritto (onion, carrot and celery) into chunky pieces so they hold their shape during cooking
Heat olive oil in a large pan and sauté the chopped soffritto with garlic cloves and bay leaves
Add tomato paste and stir well
Pour in the red wine and let it reduce
Add the canned peeled tomatoes and sun-dried tomatoes
Pour in the vegetable stock
Simmer the ragù until it reaches a rich, thick consistency
Season with parsley and basil
Serve over cooked gnocchi
