Heat salted water in a large pot. Add Ragusa bucatini to the boiled water and cook for 5-6 minutes. Put a little oil in a heated pan and add chopped onion, celery and carrot and sauté on medium heat for 5-7 minutes or until the onion becomes translucent. Add tomato concentrate, rosemary and balsamic vinegar. Add the pureed tomato and simmer for 10 minutes until it thickens. Add a generous portion of sauce to the cooked pasta, sprinkle with cheese and garnish with basil.