Peel carrots, onions and celery. Cut the carrots into small cubes, celery into thin rings, finely chop the onion. Bacon also cut into cubes.
Heat the oil in a saucepan or deep frying pan, fry vegetables with bacon for 2-3 minutes.
Pour in the wine and reduce by half over high heat. Add chopped tomatoes to a bowl with vegetables, salt and pepper. Reduce heat to low and cook sauce, stirring, 30 minutes, until thickened. At the end of cooking, add chopped basil.
Boil the farfalle in boiling salted water according to package directions, drain and pat dry. Mix with sauce and serve sprinkled with grated parmesan.