Heat a large skillet with olive oil. Brown the ground beef with a large pinch of salt. Add garlic to saucepan and cook for 3 minutes. Add finely chopped onion, carrots and celery and cook for another 3 minutes. Add in the tomatoes, breaking them up as you stir them and bring to a simmer. Add the bay leaf and sage and taste for seasoning. Add salt & pepper to taste. Simmer on low heat for about 1 hour. Bring a large pot of salted water to a boil. Drop the rigatoni in and cook until al dente. Remove from the water and add to the sauce. If the sauce is too thick, add a little bit of your pasta water. Remove from the heat and stir in some extra sage and parmesan and serve immediately. Enjoy!