1 lg. onion, diced
3 cloves garlic, crushed
2 tbsp. olive oil
2 tbsp. butter
1/3 lb. lean ground beef
1/3 lb. lean ground pork
1/3 lb. lean ground veal
3 oz. tomato paste
1 (15 oz.) can tomato sauce
1 tbsp. sugar
3/4 c. red wine
1 tsp. salt (opt.)
2 tsp. black pepper
1 tsp. dried basil
1 tsp. dried oregano
Other seasonings of choice
1 lb. pasta

In a large saucepan (4 quart) saute onion in olive oil and butter until soft but not brown. Add crushed garlic. Cook briefly. Do not let garlic brown. Stir in meats, salt and pepper and brown well. Add tomato paste, tomato sauce and sugar. Add wine. Add water almost to the top of the pan. Stir well. Add seasonings and stir well. Cook, uncovered on simmer, stirring occasionally to reduce liquid and thicken for an hour or more until almost desired consistency. Cover and continue cooking 1 hour or more.

Flavors blend better if sauce is prepared a day ahead. Refrigerate. Reheat before serving over 1 pound cooked pasta. Freezes well. Serves 4 to 6.