In a large sauce pot heat up 2 tablespoons of olive oil over a medium high flame. Add the chopped meat and season with salt and pepper Brown the meat, drain the fat and set meat aside

Add 2 tablespoons of olive oil to the same pot and add the chopped garlic Cook for a minute or two but don't let the garlic burn Add the chopped onion and season with salt and pepper Saute the onions until translucent or 3-4 minutes Add the chopped carrots and celery Saute for another 3-4 minutes

Add the browned chop meat to the pot Add the tomatoes to a food processor, chop until sauce-like then add to pot Add the tomato paste Add the Bay Leaf, Garlic Powder, Basil, Parsley, Salt & Pepper

Simmer on low for 4-6 hours Taste midway and adjust seasonings if needed Serve with cooked pasta Store leftover sauce in freezer