Mince the spices (celery, onion, carrot and parsley), then heat them in a fry pan with the extra virgin olive oil and a little bit of water. Let cook for few minutes, then add the minced meat and the bay leaf (if you desired). Let brown the minced meat with the spices, when the meat turns brown add some white wine and let it vanish.
At this point pour the tomato sauce, add some water, salt to taste and let cook at low heat for at least 1 hour and half.
Cook the Pappardelle Filotea in a large pan with salted boiling water, drain the egg pasta and toss it in the pan with the meat sauce.
Serve immediately adding some grated Parmigiano Reggiano cheese if you like it.