1 stick sweet butter
Olive Oil
1 carrot, finely chopped
1 celery stick, finely chopped
1 large onion, finely chopped
1/2 lb lean ground beeg
1/4 lb ground veal
1/4 lb ground pork
1/2 to 1 c. red or white (dry) wine
1 c. chicken broth
1 large can tomatoes (pureed in blender)
Put 3/4 stick of the sweet butter in pan with a little olive oil. Brown the carrots, celery, and onion. Cook until soft.
Add the meat, let brown and simmer.
Add 1/2 cup of the wine. Let the wine cook off.
Add 1/2 c. broth. Let cook and simmer until broth cooks down.
Add the tomato puree.
Let simmer 1/2 to 1 hour, stirring occasionally.
I personally think, 1/2 cup of wine tastes better than the 1 cup. I only use the 1/2.
