Gramigna with Sausage

Heat the Extra-virgin olive oil in a large, heavy-bottomed pan over medium heat.

Add the diced Pancetta to the pan and cook until crispy, about 5-7 minutes. Remove the crispy Pancetta with a slotted spoon and set aside, leaving the rendered fat in the pan.

Add the finely chopped Yellow onion, finely chopped Carrot, and finely chopped Celery to the pan. Sauté gently until the vegetables are softened and translucent, about 8-10 minutes, creating a soffritto.