Pour the olive oil into a large pot over low heat. Add the onion, carrot, celery, leek, garlic, parsley, and a generous pinch of salt. Cook on medium heat, stirring, for 10 minutes, until soft.

Add the minced fennel, broccoli and Savoy cabbage to the pot, stir thoroughly to combine, then cook on medium heat, stirring, for about 10 minutes. The sauce will be quite green at the moment.

Now add the minced sun-dried tomatoes, stir, and cook for 10 more minutes. The vegetable ragù il slowly taking its typical red-brownish colour.

Pour in the red wine, stir, and cook on medium flame until reduced.

Now move the pot on the lowest flame and add pour in the tomato passata. Pour 1 cup of water into the tomato jar or can to collect all the remaining sauce, and pour that into the pot, too.

Stir thoroughly to combine. Increase the heat until the mixture is simmering vigorously, then reduce the heat and simmer, covered, for about 1 hour, stirring occasionally to prevent the sauce from sticking to the bottom of the pot.

When the surface of the sauce will be dotted by small puddles of red, shiny oil, the vegetable ragù is ready. Taste and season with additional salt and pepper.