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<\/a><\/div>\n<\/a><\/p>\n <\/p>\n <\/p>\n \nCut the onion into small pieces. Put the olive oil, garlic and onion in a large pot.<\/i> \nFinely chop the celery stalks. <\/i> \nThen chop them up. <\/i> \nPlace in the pan over low heat and stir. <\/i> \nThinly slice the carrot first…<\/i> \nThen the slices in sticks and finally in small cubes. <\/i> \nPour everything into the pan. <\/i><\/p>\n \nAdd the butter and let simmer without necessarily coloring. <\/i> <\/p>\n <\/p>\n \nPour in the red wine. <\/i> <\/p>\n \nPour in the broth. At this point, the whole thing seems to be very liquid. This is quite normal…<\/i> \nA little sugar to sweeten the sauce (2 teaspoons). <\/i> \nAnd the milk. Let it simmer…<\/i> <\/p>\n <\/p>\n \nThen cut them into pieces and finely chop them. <\/i> <\/p>\n <\/p>\n <\/p>\n <\/p>\n \nTo put them in the sauce which continues to cook. <\/i> \nA little parsley. <\/i> \nAnd finally the pancetta. It can be replaced by lardons. <\/i> \nCut it into small pieces\/<\/i> \nA little tap in a hot pan to toast them lightlyL <\/i> <\/p>\n
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