• ¼ cup olive oil
• ¼ cup butter
• 2 medium onions, diced into small pieces
• 6 stalks celery, diced into small pieces
• 4 carrots, diced into small pieces
• 10 cloves garlic, minced
• 1 pound ground veal
• 1 pound ground pork
• 2 pounds ground beef
• 2 cups dry red wine
• 12 oz. tomato paste
• 1½ cups milk
• Salt, pepper, dry basil, and dry oregano to taste
• 16 oz. package of dried spaghetti pasta

In a sauce pot melt the butter into the olive oil on medium-high heat.

Add the onions, celery and carrots. Cook until soft and brown stirring frequently, about 10 minutes.

Add the meats and cook until browned, about 25 minutes.

Add the wine and tomato paste and cook for about 30 minutes stirring frequently.

Use a little water if needed to control the consistency.

Season with salt pepper and dry herbs.

Prepare pasta according to package directions, mix with sauce and serve immediately.