1/4 c. butter
2 tbsp. olive oil
1 med. onion, chopped
1 carrot, finely chopped
1 celery, finely chopped
1 1/2 lbs. ground veal
Salt & pepper to taste
1 c. white wine
1 can crushed tomatoes
1/2 c. cream

Melt butter with oil in large pan. When butter foams, add onions, carrot and celery. Saute to lightly brown. Add veal. Cook veal until meat is no longer pink. Season - salt and pepper. Increase heat, stir in wine.

Cook until wine has evaporated. Press tomatoes to remove seeds. Stir tomatoes into veal mixture. Cover, reduce heat, simmer 1 to 1 1/2 hours until medium consistency. Add cream. Cook 5 minutes longer. Approximately 3 cups of sauce.