Lasagne al forno

To prepare the ragù, heat the extra-virgin olive oil in a large, heavy-bottomed pot over medium heat.

Add the diced pancetta and cook until crispy and golden. Remove the pancetta with a slotted spoon and set aside, leaving the rendered fat in the pot.

Add the yellow onion, carrot, and celery to the pot. Sauté gently until softened and translucent, about 8-10 minutes.