Halve, peel, and small dice <quantity>1</quantity> onion

Trim, halve, and small dice <quantity>1</quantity> carrot

Small dice <quantity>1<unit>stalk</unit></quantity> of celery

Add <quantity>½<unit>tbsp</unit></quantity> of extra virgin olive oil and the diced onion to a saucepan over medium heat

Add the diced celery and carrot. Mix well

Turn the heat down to low and add <quantity>½<unit>tbsp</unit></quantity> of extra virgin olive oil. Mix and let it cook for 10-15m to soften the vegetables

Add <quantity>⅓<unit>cup</unit></quantity> of tomato purée and mix it. Add <quantity>⅓<unit>cup</unit></quantity> of white wine and stir to incorporate. Cook for 5m to evaporate the alcohol content

Add <quantity>500<unit>g</unit></quantity> of ground pork and <quantity>500<unit>g</unit></quantity> of ground chuck

Add <quantity>180<unit>g</unit></quantity> of ground guanciale and mix it

Place the lid on and let it simmer for 3h to cook. If necessary, add a little bit of water and stir occasionally. Adjust seasoning with salt to taste. The bolognese sauce is ready

Grab your favorite pasta and enjoy!