Heat 3 tbsp olive oil over medium heat.
Add 1 1/2 lbs ground veal and cook, turning til cooked through but not crispy.
Halfway through the meat being cooked, add 1 yellow onion, 3 cloves garlic and 3 bay leaves, turning til they are soft, but not brown.
Add 28-32 oz tomato puree, then fill the can with water, clean whatever is left, and add the water to the pot. Do the same with the 6 oz tomato paste.
Stir and bring to a simmer, stirring about every 15 minutes.
After about 1 hour, add 1 tsp basil, 1 tsp parsley, and 1 tsp oregano.
Simmer for about another hour.
