Steps
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Mince the garlic, dice the onions, carrots and celery into 1 cm cubes.
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In a heavy-bottomed pot, heat the oil and garlic over high heat.
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When the garlic starts to brown, add the onion. Stir regularly until the onion is golden.
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Add the lardons and caramelize them, stirring frequently.
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Add the carrots and celery, and do the same.
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Pour in the white wine and let it evaporate, stirring regularly.
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Add the ground beef and caramelize it, stirring regularly.
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When all the water has evaporated, pour in the passata, water and cream.
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Let it reduce, stirring regularly and gradually lowering the heat.
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Once the desired consistency is reached (this will take between 1h30 and 4h depending on the heat), transfer to an airtight container and refrigerate or freeze.