Heat the olive oil over medium heat in a Dutch oven. Add the onion, carrots and celery. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper, and saute, stirring frequently, until the veggies are softened and carrots are a rich golden color, about 10 minutes. Stir in the minced garlic and saute for about 1 minute more, until fragrant. Add the tomato paste, stirring until the paste coats the veggies and the herbs are fragrant, about 1 minute.

Add the wine all at once to the pan. Boil, stirring constantly, until wine evaporates almost completely, 2-3 minutes. (At this point, the mixture will be very thick.) Add the tomatoes and their juice to the pot. Use a potato masher to break up the tomatoes and incorporate them into the sauce. Add the basil, oregano, chile flakes and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper, stirring to incorporate.

Bring the sauce to a boil over medium-high heat. Reduce heat to low, and simmer about 1 hour, stirring occasionally, until sauce is considerably thickened. Check for seasoning and add additional salt and pepper as desired.