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Heat a large Dutch oven over medium-high heat. Add the sausage and cook, breaking it into rough 1/2-inch pieces with a wooden spoon, until browned and cooked through with no pink remaining, about 6–8 minutes. Transfer the sausage to a plate, leaving the rendered fat in the pot.
Reduce the heat to medium. If the pot looks dry, add the olive oil. Add the onion, carrots, and celery and cook, stirring occasionally, until softened and the onion is translucent, about 6–8 minutes.
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