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Bring 4 cups water to simmer in a small saucepan, and keep it hot.
Heat the olive oil in a large Dutch oven over medium heat.
When the oil is hot, add the onion, carrot and celery, and cook, stirring, until the onion is translucent, about 7 minutes.
Crumble in the ground beef and pork, and continue cooking, stirring to break up the meat, until all the liquid the meat has given off has evaporated and the meat is lightly browned, about 10 minutes.
Pour in the wine, and cook, scraping the bottom of the pan, until the wine is evaporated, 3 to 4 minutes.
Add in the tomato paste into a bare spot in the pan and cook a few minutes, then pour in the tomatoes, toss in the bay leaves, and season with salt and some pepper.
Bring to a boil, then lower the heat so the sauce is at a lively simmer.
Cover, stirring occasionally, until the sauce is dense but juicy and a rich dark red color. This will take about 2 to 3 hours – the longer you cook it, the better it will become.
While the sauce is cooking, add hot water as necessary to keep the meat and vegetables covered.