1/4 cup olive oil
2 tablespoons butter
1 onion, minced
1 carrot, minced
1 celery, minced
1 clove garlic, minced
1 lb. ground beef
2/3 cup red wine
1/2 cup heavy cream
6 cups crushed tomatoes
1 teaspoon salt
2 tablespoons basil, freshly chopped
1 teaspoon oregano
In a large pan, over medium heat, heat the olive oil and butter together.
Sauté the onions in the oil until soft. Add in the carrots, celery and garlic. Stir and continue to sauté.
When the onions become translucent, add the ground beef. Sauté until the meat is no longer pink.
Add the wine. Turn the heat up to medium high, stir.
When the wine evaporates, add the cream and stir.
When the cream evaporates, add the tomatoes, salt, basil and oregano. When it just begins to boil, reduce to simmer. Cook for 2 hours, uncovered.
Serve over pasta.
Yields: 6 servings
Maybe stored in an airtight container for 6 days, or frozen up to 3 months.