Deglaze the pan with the wine and reduce by half. Add the tomato paste, tinned tomatoes, sugar, stock and bay leaves. Simmer for 1 hour until the liquid is reduced and the sauce is thickened.
In the meanwhile, cook the pasta in plenty of well-salted, boiling water.
Reserve 1 cup of pasta cooking water before draining. Tip the pasta into the sauce and toss to coat.
Finish with fresh basil and parmesan cheese.