For the meat sauce for the nachos, heat a large sauce pan with EVOO over medium-high heat. Add the meat and brown it to the point of it becoming a little on the crispy side, breaking it up with a wooden spoon as it goes. This will give the sauce a deep flavor. Move browned meat over to one side of the pan, leaving room on one side of the pan. Add the onion, carrot, garlic and bay leaf, and cook until softened, about 5 minutes.
Deglaze the pan with the wine, scraping up all the bits from the meat and veggies off the bottom of the pan. Raise the heat to high and add salt, pepper, Worcestershire sauce, stock, crushed tomatoes and tomato sauce, and cook until the sauce starts to thicken, about 10 minutes. Remove from the heat and add the basil and parsley.