In a medium size pot add olive oil and saute celery, carrots, onions and bay leaf for five minutes. Add the ground meat, and season the meat with ginger, garlic, turmeric, saffaron, rose water, salt and pepper.
Once meat has slightly browned, add tomato paste, tomato puree, and water. Allow to simmer on low heat for about 30 minutes..
Add water in another medium sized pot, and bring to a boil. Add salt, olive oil and pasta. Cook for 10 minutes until al dente pasta and drain.
Once the pasta has cooked, combine the Iranian Bolognaise mix with the pasta and serve.