Heat oil in a 4-qt. saucepan over medium heat.

Add carrots and onion, and cook, stirring, until soft, about 9 minutes.

 Add garlic, rosemary, and sage, and cook, stirring, until aroma is present, about 1 minute.

Add wine, and cook, stirring, until reduced by half, about 5 minutes.

Add tomatoes, and bring to a boil.

Reduce heat to medium-low, and cook, stirring, until reduced, about 1 hour.

Discard herbs and purée sauce in a blender or use a blender stick.

Season sauce with salt and pepper; keep warm. 

Bring a large pot of salted water to a boil over high heat, and add rigatoni.

Cook, stirring, until al dente, about 11minutes.

Drain pasta, reserving 1 cup pasta water.

Toss pasta and sauce in a bowl, adding tablespoons of pasta water to create a smooth sauce.

Divide pasta and sauce among bowls

Garnish with parsley and cheese.
Source: Rabbi Alan Ira Silver