In a food processor, combine the celery, onion and carrot and blend finely. Set aside.
In a large heavy bottomed pot over medium flame, heat the oil. Add the meat and brown it for about 10 minutes until cooked and releasing its juices. Sprinkle with salt and pepper.
Add the vegetable mixture and sweat further until softened, about another 10 minutes.
Add the tomato paste, garlic, and bay leaf, and stir.
Deglaze the pan with red wine and Marsala. scrape up the bottom of the pan with a wooden spoon to distribute the flavor.
Add the crushed tomatoes and bay leaf, stir and partly cover. Let simmer over low heat for 30 minutes.
Serve over your favorite pasta or rice and garnish with fresh basil and oregano leaves.