Heat a large Dutch oven over medium-low heat. Add the EVOO Everyday and let it warm until shimmering.

Add the onion, carrot, and celery. Season with salt. Cook slowly until soft and translucent, about 15 minutes.

Add the garlic and cook until fragrant, about 2 minutes.

Increase heat to medium-high. Pour in the red wine and cook until reduced by half, about 3 minutes.

Add both jars of Passata, chicken stock, basil stems, oregano sprigs, bay leaves, parmesan rind, red pepper flakes, and black pepper.

Bring to a gentle simmer, then reduce heat to low.

Simmer uncovered for at least 1 hour, stirring every 15 minutes. Adjust seasoning as needed.

Remove and discard basil stems, oregano sprigs, bay leaves, and parmesan rind.

Bring a large pot of salted water to a boil. Cook Busiate until just shy of al dente.

Reserve 1 cup pasta water, then drain.

Add pasta to the sauce and toss over medium heat, adding pasta water as needed.

Remove from heat and drizzle with finishing EVOO.

Serve in warm bowls topped with torn basil and Parmigiano-Reggiano.