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

Prepare the broth, with the scraps of onion, carrot and celery.

Put them in a pot with about half a litre of water and boil over medium heat, when it starts to boil turn the heat down to low.

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

In a large pot, cook over high heat the pork bacon previously diced and then shredded with the use of a knife, until it releases some of its fat. 

Next add 3 tablespoons of olive oil, the finely chopped carrot, celery and onion and wilt them over low heat, for about 10 minutes

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

Deglaze with red wine and stir gently until the alcoholic part of the wine evaporates. This stage is very important because the flavor compounds that make the sauce good are formed and because no trace of alcohol should remain, which would give the sauce an unpleasant taste.

Pour the passata into the pot as well, mix, cover with the lid leaving a crack, and cook on low heat for about 3 hours, 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.

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

When almost cooked, adjust salt if necessary.

And add a pinch of pepper.

The end result must be a dry, but at the same time creamy mixture!