Sauté the onion, carrot, garlic and bay leaf with the extra virgin olive oil over medium heat and cook until the vegetables are soft. Add the mince and brown it well, stirring to break up any lumps with a wooden spoon. Add the tomato paste and stir to combine. Add the stock, wine and Worcestershire sauce. Bring to a boil, reduce the heat to low and simmer until the sauce thickens. After 10 minutes, add the peas and keep cooking. When the meat is ready, add the parsley and season to taste. Keep aside.