Lasagnette al Ragù Bolognese

Heat the extra-virgin olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat.

Add the finely diced Guanciale and cook until crispy and its fat has rendered, about 8-10 minutes. Remove the crispy Guanciale with a slotted spoon and set aside, leaving the rendered fat in the pot.

Add the finely diced Carrot, Celery, and Onion to the pot. Sauté gently until softened and translucent, about 10-12 minutes. This is your soffritto.