Heat the olive oil in a large pan over medium heat. Add the chopped onion, carrots, celery, and garlic. Cook for 5 to 7 minutes until the vegetables are soft.
Stir in the tomato paste and cook for 1 to 2 minutes. Then, add the bay leaf, pour in the red wine, and simmer until it reduces slightly, about 2 minutes.
Add the beef broth and tomato passata. Bring the mixture to a simmer and let it cook for about 20 minutes so the flavors blend and the sauce thickens.