Heat a tablespoon of olive oil over medium-high heat on the stove.

When the oil is hot, add in the onion, celery and carrot. Stir often, and cook until the vegetables are a crisp tender.

Add in the ground beef, and brown completely. Pour off any excess grease.

Mix in ½ cup of red cooking wine, and cook down until it is almost completely absorbed.

Stir in 1 teaspoon of Italian seasoning, ½ teaspoon of basil, 2 bay leaves, and salt and pepper to taste. Stir to combine the ingredients well.

Toss in 3 cloves of garlic, and cook for an additional minute.

Add in 2 teaspoons of worcestershire sauce. 

Reduce the heat to low, and mix in 2 cans of diced tomatoes. Simmer the sauce on low for 20 minutes.

Remove the bay leaves, and serve the sauce garnished with Parmesan cheese on your favorite low-carb noodle substitute.