Combine first 4 ingredients in a large Dutch oven; cook over medium-high heat until meat is browned, stirring until it crumbles. Drain and pat dry with paper towels. Wipe drippings from Dutch oven with a paper towel.
Return meat mixture to Dutch oven; add tomato and next 6 ingredients, stirring well. Bring mixture to a boil; reduce heat, and simmer, uncovered, 35 minutes, stirring occasionally. Add parsley; cook 5 minutes. Remove and discard bay leaf.
Spoon 1 1/2 cups sauce into each of 5 labeled heavy-duty, zip-top plastic bags. Store in refrigerator up to 1 week or in freezer up to 3 months.