Heat a little oil in a heavy based saucepan and fry onions, carrots, celery, garlic and chilli for a few minutes until onions have softened. Add wine and allow to reduce.
Add the remaining ingredients, except the basil, and allow to simmer, covered, for about an hour or until sauce consistency.
Remove from heat and check seasoning and add basil. Blend sauce if you desire a smooth consistency, or otherwise leave chunky.
Bring a pot of salted water to the boil and cook spaghetti according to packet instructions or until al-dente.
Drain spaghetti and toss in arabiata sauce. Serve immediately with extra fresh basil and Parmesan cheese if desired.
Recipe reprinted with permission of Source Food