Ingredients for 2 people:

400 g of fresh pork bacon
oil
half a carrot
half a small onion
1 stalk of celery
red wine
350 g of tomato puree
180 g of pasta of your choice (better rigatoni or fusilli)
Chop the celery, carrot and onion.

In a saucepan heat the oil, add the chopped celery, carrot and onion, sauté and then
add the bacon fresh pork cut into large pieces, brown it on all sides and blend with the
wine (a little ‘less than half a cup.)

When the wine has completely evaporated, add the tomato sauce,
add salt and cook for about 1 hour, adding a little water if necessary.

Cook the pasta in salted water, drain and dress with the sauce and pieces of
bacon.