• 1/4 c extra virgin olive oil
• 1/4 cup real butter, unsalted
• 2 gloves of garlic - minced -
• 1/2 cup chopped onion
• 1/4 cup chopped celery
• 1/4 cup chopped carrot
• 1/4 cup chopped bell pepper
• 1 pound ground beef - lean
• 1/2 pound ground veal
• 1 1/2 cups of red wine (Chianti or Sangiovese)
• 4 cups pomodoro or marinara sauce (depends on whether you want hot pepper heat from the pomodoro)

1. Heat oil and butter in a deep heavy 2 quart pot over medium heat. Add onion, celery, carrot, and bell pepper. Saute gently until the onion is translucent.
2. In a separate pan, cook off the beef until it looses it color. Drain off the fat and add the meat to the vegetable mixture. Repeat the same with the veal.
3. Add wine, turn up heat to medium high and cook until all of the wine has evaporated.
4. Stir in the tomato sauce and reduce the heat to the very lowest simmer and continue to cook for 3 1/2 to 4 hours.
5. Great served with Italian Sausage. Flavors are even better after a night in the refrigerator!

A very old family recipe: Great served with Italian Sausage. Flavors are even better after a night in the refrigerator!