Heat 1 tablespoon of olive oil over medium heat in a large Dutch oven. Add the mushrooms and cook for 5-7 minutes until browned and the liquid has evaporated. Remove from heat and set aside.

Add the remaining tablespoon of oil to the pan, then add the ground beef. Break up into small pieces and continue to cook for 2-3 minutes until the meat has browned slightly. Add the onions and garlic, and cook for 5-6 minutes more until the beef is cooked through and the onions have softened. Drain the grease as needed.

Add the red wine and cook for 3-5 minutes or until reduced by half. Add the mushrooms back to the pan along with the crushed tomatoes, tomato purée, tomato paste, bay leaf, basil and oregano, and stir well to combine. Bring to a boil, then reduce the heat to low. Simmer for 1-2 hours with lid slightly ajar, stirring often, until the sauce is thick and rich.

Remove from heat and discard the bay leaf. Season with salt and pepper, to taste and add 1-2 more tablespoons of olive oil if desired. Serve and enjoy!