Bolognese Sauce for Lasagna

Ingredients

• diced pancetta (4 ounces/1 cup)
• medium yellow onion, finely diced (1)
• medium carrot, peeled and finely diced (1)
• medium stalk celery, finely diced (cloves garlic, minced)
• lean ground beef (1 lb.)
• freshly ground black pepper (1/4 teaspoon)
• tomato paste (2 tablespoons)
• dry white wine (1/2 cup)
• crushed tomatoes (1 28 ounce/828 mL can)
• tomato sauce (1 15 ounce/443 mL can)

Instructions

1. Cook 4 ounces diced pancetta in a Dutch oven or heavy-bottomed pot over medium heat, stirring occasionally, until the fat is rendered and the pancetta is lightly browned, 6 to 8 minutes.
2. Stir in 1 finely diced medium yellow onion, 1 peeled and finely diced medium carrot, 1 finely diced medium celery stalk, and 3 minced garlic cloves.
3. Cook, stirring occasionally, until softened, 5 to 8 minutes.
4. If the pan begins to dry, out add up to 1 tablespoon olive oil.
5. Add 1 pound lean ground beef, and season with 1 teaspoon kosher salt and 1/4 teaspoon black pepper. Cook, breaking up the beef into smaller pieces, until cooked through, 5 to 6 minutes.
6. Stir in 2 tablespoons tomato paste and cook, stirring occasionally, until darkened in color, 2 to 3 minutes.
7. Stir in 1/2 cup dry white wine and cook until almost evaporated, 2 to 3 minutes.
8. Stir in 1 (28-ounce) can crushed tomatoes and 1 (15-ounce) can tomato sauce, and bring to a simmer.
9. Reduce the heat to maintain a gentle simmer and cook until the sauce is slightly thickened and the flavors meld, about 30 minutes.
10. Taste and season with more kosher salt as needed.