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davidh
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Chop all the herbs and dice the onion, carrot and celery.
Heat up the olive oil in a pan, then add onion, carrot and celery and let it cook for 10 minutes.
Add garlic and herbs, rosemary ane bay leaf and cook for another 3-5 minutes.
Add the wine and let it cook until evaporated.
Add tomato passata and fill up the bottle/can with vegetable stock and add it to the pot.
Leave to cook on low heat for about 20/30 minutes, the more the better really, you keep checking on it and add water if necessary.
The sauce will reduce and become thicker.