Heat 1/4 cup of the olive oil in a medium nonreactive skillet. Add the chopped celery, onion, small carrot, garlic, parsley, basil and marjoram and cook over moderate heat for 10 minutes, stirring frequently. Season with salt and pepper. Add the Marsala and simmer until almost evaporated, about 15 minutes. Add 1 cup of the <A href="/invoke.cfm?ObjectID=BF8A8E41-56E0-4C70-9B25E9BE5B81D25D">Beef Broth</A> and cook, stirring occasionally, until the vegetables are tender, about 20 minutes.