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Instructions

1. 1

   To prepare the Bolognese sauce, first peel and finely chop the onion, celery, and carrot for the soffritto.

2. 2

   Finely chop the bacon as well. Heat the oil in a non-stick saucepan, then add the bacon.

3. 3

   Brown the bacon until it begins to melt and sizzle, releasing its fat; be sure to stir often to prevent burning. At this point, add the chopped vegetables.

4. 4

   Let the chopped vegetables soften slowly over medium-low heat, stirring constantly with a wooden spoon (the onion must not taste burnt). Increase the heat and add the ground beef, stirring carefully.

5. 5

   Cook for about ten minutes. Now pour in the wine and let the alcohol evaporate, then add the double concentrated tomato paste.

6. 6

   Also add the tomato puree and the hot broth. Cover with a lid and cook over medium-low heat for 2 hours, stirring occasionally. Season with salt and pepper halfway through cooking. If the meat sauce becomes too dry during cooking, you can add more broth.

7. 7

   The sauce should be a beautiful dark orange color, rich and creamy. Finally, taste and adjust the salt and pepper as needed.

8. 8

   Your Bolognese sauce is ready to be used for your recipes!