Place the carrots, celery, onion and garlic to a food processor and pulse to chop. If you don’t have a food processor with a chopping option then you can finely dice them by hand.
Heat oil in a large pan over medium heat. Add the chopped veggies and sauté for 3-4 minutes, or until softens.
Bring veggies to the sides of the pan and add in the middle add the ground meat. Season with salt and pepper.
Allow the meat to cook undisturbed for 3-4 minutes, until it develops a golden crust.
Using a wooden spatula start to stir into the meat, mincing it at the same time. Stir to combine the meat with the sautéed veggies, and continue to cook for 8-10 minutes.
Add the tomato paste, crushed tomatoes and broth. Mix well to combine.
Stir in the herbs and parmesan rind.
Reduce the heat to low and partially cover the pan. Simmer the bolognese sauce, stirring occasionally, for 60 minutes.
Just before the sauce is ready, cook the pasta in salted water according to package instructions. Reserve 2/3 cup of the pasta water, then drain.
Remove and discard the bay leaves from the sauce.
While the sauce is still on the heat, add cooked pasta, starchy water and grated parmesan. Toss well to combine and coat.
Turn the heat off and divide the bolognese pasta to serving bowls.
Garnish with extra parmesan if desired and ground black pepper and serve immediately.