Fry the chopped vegetables in oil, then add the meat and brown it forever, hitting the meat with a wooden spoon so that they do not form lumps.
At this point, mix with the wine, which must evaporate.
Cook for about 15 minutes, then add tomato and bay leaf, turn well, add salt and pepper, close with lid and lower heat.
Bring to a simmer for about 45 minutes, then turn off the gas and let it cool slightly before using.