Thick Minestrone with Homemade Pancetta

• 2 slice Homemade pancetta or store-bought bacon
• 1 Onion (diced)
• 1/2 Carrot (diced)
• 1 Celery (chop stalk and leaf separately)
• 1 pack Maitake mushrooms
• 1 Bay leaf
• 1 enough to cover Water
• 1 ladleful White wine
• 1/2 ladleful Cooking sake
• 2 Chicken stock cubes
• 400 grams Diced and canned tomatoes (separate the tomatoes from the juice)
• 1/2 ladleful Ketchup
• 1 dash Japanese Worcestershire-style sauce

1. Saute the pancetta in a pan.
2. Saute until golden brown; discard any excess oil.
3. When using store-bought bacon, saute with olive oil.
4. Transfer the cooked pancetta to a bowl.
5. Into the empty pan, add the diced onion, carrot, and bite-sized celery stem and saute.
6. When everything is cooked evenly, return the pancetta to the pan.
7. Add enough water to cover the ingredients, and bring to a boil.
8. When it comes to a boil, add the celery leaves, bay leaf, and the ingredients (white wine, cooking sake, and chicken stock cubes) and bring to a boil again.
9. After bringing the mixture to a boil, add the ingredients (canned diced tomatoes, ketchup, and the Japanese Worcestershire-style sauce) to simmer.
10. Taste and season with salt, if necessary.
11. You've finished!
12. Transfer to individual a serving dishes.
13. Sprinkle with Parmesan cheese, black pepper, and parsley to taste.
14. Enjoy!

bacon, onion, carrot, celery, pack maitake mushrooms, bay leaf, enough, ladleful white wine, ladleful cooking sake, chicken, tomatoes, ladleful ketchup, sauce

Taken from cookpad.com/us/recipes/158634-thick-minestrone-with-homemade-pancetta (may not work)