Start by making a sofrito, a vegetable base for sauces and stews, especially known from Italian cuisine.  

Dice two carrots, celery, and one onion, and brown them in a pot/pan with olive oil over medium heat. Cook while stirring occasionally for about 15 minutes until tender. Remove from heat and set aside.

Bacon is also diced and fried until crispy in the pan. Half is set aside on paper towels to drain and set aside. The other half is mixed into the sofrito. 

Dice the other onion and garlic, and brown them in a pot. Add passata, white wine, and chopped tomatoes and let it simmer for 30 minutes, preferably longer.

Blend the sauce, preferably with a blender/immersion blender, until smooth and fine.

Season with salt, pepper, sugar, apple cider vinegar, and lemon juice.

 

Rinse and coarsely chop the parsley. Peel the garlic.

Blend parsley and garlic together with parmesan, bread, and grated lemon zest in a mini chopper.

 

Cook the pasta according to the instructions on the package. We used spaghetti for this dish - it was cooked for 8 minutes.

Cut the remaining four carrots into sticks and add them to the pasta about 5 minutes before the pasta is done.

Serve the freshly cooked pasta with tomato sauce, gremolata, and the crispy bacon. Grate truffle and parmesan over the top.