Boil the tongues in salted water, peel them and cut them into pieces.
Heat the oil in a pot and saute the chopped onion, carrots, garlic and celery, add the tomato paste, black pepper, salt, sugar and flour.
To the sauteed vegetables, add the cut tongues, 1 cup (250 ml) of the broth in which they boiled, the wine and bay leaf.
Saute everything under a lid for 20 min. Take the lid off and cook another 10-15 min.