Heat the oil in a medium saucepan over medium heat. Once the oil shimmers, add the carrot, celery, onion, fennel and garlic, stirring to coat. Cook for about 8 minutes or until the mixture begins to brown a little. Clear a small space at the center of the pan and add the tomato paste. Cook for a minute or two, then add the wine and stir to incorporate those ingredients, scraping up any browned bits from the bottom of the pan.