In a blender, place these ingredients in the following order: Garlic, Rosemary, Onion, Celery, Parsley, and Oil.
Blend so that the ingredients are finely chopped and not completely pureed. It may be necessary to use a wooden spoon to push down ingredients to the blade. It helps to use the pulse button on the blender, so it doesn't turn into a smoothie.
In a large pot sauté the vegetable mix with some olive oil for about 15 to 20 minutes. It should turn darker green and if you notice the olive oil will also have a green tint.
Add the ground beef and cook on high for another 15 or 20 minutes, until the beef is dark brown. (the meat should taste grilled, not boiled)
Add the bay leaves and the salt.
Add the tomato sauce, blended whole peeled tomatoes, tomato paste, and the oregano. Add water and red wine.
Cook on medium-low with a lid (not completely closed) for about 45 min to an hour. At this point we are trying to reduce the sauce.
The oil should turn a dark red/orange.
