In a sautee pan, brown the sausage in 2 T. of olive oil. During this time, run the onions, garlic, celery & carrots through the food processor until mush. Heat 2 T. of olive oil in another large sautee or frying pan over medium high heat & add the vegetables and season with 1 tsp of salt & 1 tsp of pepper. Sautee until brown. TAKE YOUR TIME, it will take 40 min to an hour to get them really brown & that gives you great depth of flavor. Drain the sausage & add it to a large Dutch oven on medium-high heat, then add the browned vegetables (my mirepoix) followed by wine, tomatoes, seasonings and bay leaves. When you get a slow bubble, drop heat to medium low or low (depending on your cooktop) & simmer for at least an hour, although I usually do 3-4 hours (sometimes I throw it in the crockpot & let it bubble all day on Low). In the last half hour, chop parsley & add to the sauce. Taste & season with the rest of the salt & pepper to taste. Serve over spaghetti with a green salad & garlic bread.