4 tbsp. butter
4 tbsp. oil
1/4 c. chopped celery
3/4 c. chopped onion
1/2 c. grated carrots
3/4 lb. ground beef
1/4 c. mushrooms, chopped
1/2 lb. chicken livers, diced (optional)
1 (8 oz.) can tomato paste
3/4 c. red wine
1 1/2 c. beef broth
1 tsp. salt
1/2 tsp. ground black pepper
1/8 tsp. nutmeg
1 tsp. oregano
1 clove garlic minced
2 tsp. sugar
1/2 tsp. thyme
1 1/2 c. canned tomatoes

Melt butter in saucepan with oil; saute onions, celery and carrots for 10 minutes. Add beef and cook over medium heat, stirring constantly, until browned. Stir in mushrooms and chicken livers for 2 minutes.

Blend in tomato paste. Add wine, broth, garlic, sugar, salt, pepper, nutmeg, oregano, and thyme. Then add tomatoes. Cover and cook over low heat for 45 minutes, stirring frequently.