Sauté the onion and garlic in the oil in a saucepan. Add the celery, carrots, bay leaf, salt, tomatoes, purée, and water. Cover and cook slowly 1 hour.
Add the sugar, basil, and oregano to the saucepan. Cover and cook 15 to 20 minutes. Put through a sieve or food mill or blend in a food processor. Reheat and serve over black pepper veal loaf.