Mince the onion, celery, carrot, and garlic.

Heat salad oil in a pot over low heat and sauté garlic until fragrant.

Add onion, celery, carrot, and a pinch of salt. Cook over medium-low heat until the onion turns translucent, about 5-6 minutes.

Add ground beef and cook over medium heat, breaking it apart until the meat changes color.

Pour in red wine and cook until the alcohol evaporates.

Add chopped tomatoes, consomme, bay leaf, salt, and black pepper. Mix well, cover, and simmer over low heat for 10 minutes.