Heat the oil in a Dutch oven or heavy-bottomed pot
¼ cup Avocado Oil
Add the pancetta, celery, onion and carrots and brown for 12 minutes until vegetables are lightly browned
2 Celery stalks, 2 Carrots, 1 Yellow Onion, ⅓ cup Pancetta
Season the ground beef with salt and pepper
1 LB Ground Beef, Salt and pepper to taste
Add the beef to the pot and cook on high heat until nicely browned for about 10 minutes.
1 LB Ground Beef
Add the white wine and allow it to fully cook for about 10 minutes until all the liquid evaporates
1 cup Sauvignon Blanc
Add the tomatoes and cook until the meat sauce starts to look dry, about 10-12 minutes
1 cup Canned pureed tomatoes
Add the chicken stock and reduce the heat to low, simmer for 3 hours until the liquid evaporates considerably and the sauce looks thick
4 cups Chicken stock