Acquacotta

Dice the Pancetta, Red onion, Carrots, and Celery.

In a large, heavy-bottomed pot, heat the Extra-virgin olive oil over medium heat. Add the diced Pancetta and cook until crispy. Remove the Pancetta with a slotted spoon and set aside, leaving the rendered fat in the pot.

Add the diced Red onion, Carrots, and Celery to the pot. Sauté for 8-10 minutes, or until the vegetables are softened and fragrant.