Arthur Zampaglione's Rustic Meat Sauce

• 4 tablespoons butter
• 18 cup olive oil
• 2 stalks celery, minced
• 3 carrots, minced
• 1 1/2 medium onions, minced
• 4 fresh bay leaves
• 1/2 pound ground veal
• 1/2 pound ground pork
• 4 cups stewed tomatoes, with their juice
• 1 cup white wine
• 1/2 pound beef stewing meat, cut into 1-inch chunks
• 1/2 pound pork, cut into 1-inch chunks
• 1/2 pound sweet Italian sausage, skin and fennel seeds removed
• Salt and ground black pepper, to taste
• 1/4 cup Italian parsley, minced
• 1 pound white mushrooms, cut into wafer-thin slices
• Parmesan cheese, for garnish

1. Melt butter with the olive oil over high heat.
2. Add celery, carrot, onion and bay leaves, and saute over medium high heat for 5 minutes.
3. Reduce heat to medium low, add ground veal and pork, and simmer with vegetables, 7 minutes.
4. Add tomatoes and their juice, cook uncovered for 15 minutes.
5. Add the wine, the chunked beef and pork and the sausage, and cook uncovered for 30 minutes, stirring frequently.
6. Adjust the seasoning with salt and ground black pepper.
7. Add the mushrooms and parsley and toss.
8. Serve immediately over soft polenta, with grated Parmesan on the side.

butter, olive oil, stalks celery, carrots, onions, bay leaves, ground veal, ground pork, tomatoes, white wine, stewing meat, pork, sausage, salt, italian parsley, white mushrooms, parmesan cheese

Taken from cooking.nytimes.com/recipes/5490 (may not work)