Puree the whole tomatoes.
Dice the onion, celery, and carrot.
Heat olive oil in a saute pan. Add the diced onion, celery, and carrot with the bay leaf and cook until they are soft but not burned.
Add the meat and breaking it up with a wood spatula, cook until there is no more liquid and the meat is lightly brown.
Add the wine (optional) and the tomato paste. Coat all the vegetables and meat then add the tomato puree. Simmer over medium, low heat at least 1 hour, stirring occasionally. Season with salt and pepper, to taste. Remove the bay leaf.
The Ragu Bolognese must be thick but still moist. If it is too thick you can add a little bit of water from your pasta. Add fresh herbs if you like. Toss the sauce with fresh pasta or the pasta of your choice and serve with grated Parmigiano-Reggiano.