1 med. onion, diced
2 cloves garlic, minced
1/4 c. butter
1 tbsp. olive oil
1/2 lb. ground beef
1/2 lb. ground pork
1/2 lb. ground veal
1/2 green pepper, chopped
1/2 lb. mushrooms, chopped
2 (6 oz.) cans tomato paste
1 (28 oz.) can stewed Italian tomatoes
1 1/2 tsp. Worcestershire sauce
1 tbsp. sugar
1/2 c. red wine
1/2 tsp. freshly ground black pepper
1 lb. spaghetti, cooked al dente and drained
Freshly grated Parmesan cheese

In large heavy kettle, saute onion and garlic in butter and oil until transparent. Add beef, pork and veal and brown over medium heat. Add green pepper, mushrooms, tomato paste, tomatoes, Worcestershire, sugar, wine, and pepper. Simmer over low heat for 3 hours. Divide warm spaghetti among plates and top with sauce. Sprinkle with Parmesan and serve immediately. Serves 6.