Step 1

Wash the celery and carrot stalks, peel them, and peel the onion.

Step 2

Prepare the broth.

Step 3

Finely chop the carrot, celery and onion and set aside.

Step 4

In a large pot, cook over high heat the pork bacon, until it releases some of its fat.

Step 5

Next add 3 tablespoons of olive oil, the finely chopped carrot, celery and onion and wilt them over low heat.

Step 6

Add the ground beef, mix well, and flavoring with one or two Bay leaf, sauté until it begins to sizzle.

Step 7

Deglaze with red wine and stir gently until the alcoholic part of the wine evaporates.

Step 8

Pour the passata into the pot as well, mix, cover with the lid leaving a crack, and cook on low heat. At this point it is necessary to transfer the pot to a small fire relative to its size and get to lower the flame little by little until it cooks slowly, barely simmering.

Step 9

Stirring every 20 minutes or so, adding a few tablespoons of broth if necessary and a little at a time.

Step 10

When almost cooked, adjust salt if necessary.

Step 11

And add a pinch of pepper.

Step 12

The end result must be a creamy mixture!