1.  In a sauté pan over medium high heat, add the olive oil, white wine, bay leaves, onion, garlic, celery, carrots and a pinch of salt. Sauté the mixture until the onions and celery begin to turn translucent.

2.  Add the ground chicken to the pan along with the Parmigiano and the nutmeg. Using a fork, break the ground chicken into small pieces and mix it into the vegetables and Parmigiano. Continue breaking and sautéing the mixture until all of the chicken is broken up evenly, combined with the vegetables and is beginning to brown.

3.  Add the tomatoes to the pan. Cover the pan, lower the heat to medium and simmer for 8 - 12 minutes or until the tomatoes begin to break down. If there is very little liquid in the pan, add 1/4 cup water to the pan.

4.  When the tomatoes have broken down, add the tomato sauce, parsley and basil leaves to the pan as well as 3/4 cup of water. Stir the mixture and bring it to a quick simmer.

5.  When the sauce begins to simmer, lower the heat to medium, cover the pan and cook for another 15 - 20 minutes, stirring occasionally.

6.  Remove and discard the bay leaves. Taste the sauce, and add salt as necessary. If the sauce is too thick, add 1/2 cup water until you reach your desired consistency. If the sauce is too watered down, raise the heat to high and boil the sauce, uncovered, until you reach your desired consistency. When cooking on high heat, stir the sauce constantly to avoid it sticking and burning on the bottom of the pan.

7.  Serve over your favorite pasta. Use as a filling for lasagna or a topping on pizza.