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Melt the butter in a large heavy-bottomed saucepan or Dutch oven over medium heat. Add the bacon and cook, stirring occasionally, until the fat has rendered and the bacon is lightly browned, about 4 minutes.
Add the onion, carrots, and celery to the pan. Cook, stirring occasionally, until the vegetables are deeply browned and beginning to caramelize at the edges, 12–15 minutes. Reduce the heat slightly if the fond on the bottom of the pan threatens to burn.
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