Tomato ragu pasta

1) Finely chop the celery, carrots and onions, fry them gently in a large tall pan in olive oil until softened and golden-brown.
2) Add the tomatoes, basil, bay leaves, tomato purée, water, salt and freshly ground black pepper.
3) Mix well, cover with a lid and allow to simmer on a low heat for approximately 2 hours. (Make sure you stir occasionally).
4) Serve with the spaghetti cooked according to instructions