Begin by making the ragu. Warm the oil until shimmering in a heavy-bottomed pot set over medium-low heat. Add the onion, garlic, parsley, and bay leaf and cook until softened, 5 to 10 minutes. Turn the heat up to medium and add the beef, stirring until it is evenly browned, 5 to 10 minutes more. Add the remaining ragu ingredients, bring the mixture to a boil, then reduce the heat and simmer, uncovered, until the sauce has a medium-thick consistency, about 1 1/2 hours.