Fry the onion, carrot, celery, bacon, and garlic in 1 tablespoon of olive oil for 3-4 minutes until softened.
1 tablespoon Olive Oil, 1 Onion, 1 Carrot, 1 Celery Stalk, 3 Garlic Cloves, 80 g Bacon Lardons
Add in the passata, stock, tomato puree, milk, white wine vinegar, bay leaves, oregano, sugar, salt and pepper. Simmer for 25-30 minutes.
400 ml Passata, 200 ml Chicken Stock, 60 ml Milk, 2 tablespoon Tomato Puree, 1 tablespoon White Wine Vinegar, 1 teaspoon Sugar, 2 Bay Leaves, 1 tablespoon Oregano, Salt and Pepper