1 can or 1 lb. tomato
1/2 lb. lean hamburger
2 med. carrots
1 med. onion
Parmesan cheese
1 (8 oz.) can tomato sauce
1/2 lb. veal
2 celery stalks
2 garlic cloves
1 tsp. marjoram
Pinch grated lemon peel
6 chopped basil leaves (fresh)
1/2 c. white wine
Beef bouillon
Salt and pepper
Butter

Chop onion, garlic, celery and carrots. Melt 2 tablespoons butter in large saucepan. Add chopped veggie and saute until soft (5-10 minutes). Meantime, brown meats together, drain fat and set aside. Add wine to vegetables, boil until 1/2 wine has evaporated. Add browned meat and tomatoes, bring to boil. Add marjoram, lemon peel, bouillon, pepper, 1/2 cup cheese, basil and let simmer at least 2 hours.