In a large saucepan over medium heat, bring red wine (or broth) to a simmer; add onion, carrots, celery and garlic; cook, stirring frequently, until onion has softened and most of the liquid has evaporated (about 10 minutes).
Add zucchini, mushrooms and rosemary; cook until vegetables are tender. Add tomato paste; cook and stir for 1 minute. Add tomatoes, broth and black pepper.
Bring mixture to a boil, stirring frequently, then reduce heat and simmer for 20 minutes, stirring occasionally.
Remove from heat and stir in chopped basil before serving.