Caramelise the onion, carrot & celery in a pot with a little oil
When coloured add the tomato paste and cook out until the mixture turns a darker colour
Deglaze the pan with the wine
Add stock, pan juices & bayleaves, can add parsley or other fresh herb or stalk
Reduce around 30 minutes and season with brown sugar, salt & pepper
add diluted cornflour to achieve a shiny slightly thickened sauce using stick blender