For the pasta:
On a clean work surface, make a well in the flour and add the eggs one at a time. Knead until you have a smooth, firm dough. Let it rest for about 30 minutes, then shape it as you like.

For the ragù:
In a pot, add the chopped onion, celery, and carrot with a drizzle of olive oil. Sauté for a few minutes, then add the ground meat and bay leaf. Once the meat changes color, add the white wine. Let it cook off, then add the tomato purée, salt, and pepper. Simmer on low heat for a few hours.

In a pot of salted boiling water, cook the pasta. Once cooked, add the ragù!