Italian ragout sauce

400 g mixed chopped meat (veal and pork or just veal)
60 g diced bacon
2 tablespoons of olive oil
1 carrot
1 small onion
a stalk of celery
red wine a glass
500 g tomatoes sauce
one tablespoon of tomatoes extract pure( optional)
one clove (optional)
one bay leaf (optional)
salt and pepper
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