Add 1/4 C of olive oil to the soup pot that has bacon residue. Add vegetables, garlic, a pinch of salt and cracked pepper and sauce until vegetable begin to soften. Add about 3 T of tomato paste and mix in well. Continue to sauce until paste begins to stick to the bottom of the pan. Deep brownish coloring on the bottom of the pan is desirable. Careful with your heat. This is flavor enhancing at its best! Once the pan bottom is sticky, add 1 C of red wine. Scrape up bits and bring mixture to a boil. Evaporate most of the wine until a thick bubbly consistency is achieved.

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