Heat olive oil in a pan over medium heat; stir in onion. Cook and stir until the onion has softened, about 5 minutes. Add carrot, celery and garlic; cook until soft, about 3 minutes. Add mushrooms; cook until tender, about 3 minutes. Pour in red wine; cook until wine has almost evaporated, about 3 minutes.
Add tomatoes and season with salt, black pepper, sage and bay leaves. Cook over medium-high heat and bring to the boil. Reduce heat to low and simmer, covered, about 20 minutes. Remove bay leaves and stir in basil.