Instructions

Place a large saucepot on the stove; turn heat to just under medium and fry:

• 2 tbsp. olive oil,
• 2 tbsp. butter,
• ½ cooking onion (diced), 
• ½ cup diced celery, ½ cup diced carrot, 
• 3-4 cloves garlic (minced, or added whole and removed before browning).

When the onion looks good, add:

• 1½ lb. extra-lean ground beef (or veal), 
• ¾ lb. ground pork,
• some beef, veal, or pork bones with marrow (preferably pork with a little meat on them),
• 1½ tbsp. basil, 2–2½ tsp. salt, 1½-2 tsp. chili pepper, and 1½ tsp. nutmeg.

Brown meat until released water is cooked off. Then add:

• 1 cup white wine. 

Reduce heat, cover, and let wine absorb into meat for 10 minutes. Remove lid, turn heat back up, and cook another 5-10 minutes until the wine has almost evaporated. Then add:

• 3 (28 oz.) cans plum tomatoes (either hand-squashed or blended) and ½ can water.

Bring to a boil. Once boiling, reduce heat, cover, and simmer. Taste for seasoning after 30 minutes. 

After simmering for 1-1½ hours, uncover, turn heat back up to medium, and cook until sauce looks thick (approx. 20 minutes). Discard bones and add:

• ½ cup cream.

Mix in cream and you’re ready for pasta.