|Olive oil||2 Tablespoon|
|Unsalted butter||2 Tablespoon|
|Finely chopped onion||1⁄2 Cup (8 tbs)|
|Carrot||1 Small, finely chopped to 1/2 cup|
|Celery stalk||1 Small, finely chopped to 1/3 cup|
|Lean ground beef||1 1⁄4 Pound|
|Dry white wine||1 Cup (16 tbs)|
|Canned diced tomatoes||14 1⁄2 Ounce (1 Can)|
|Heavy cream||1 Cup (16 tbs)|
1. Heat oil and butter over medium-low heat in a large saucepan. Add onion, carrot, and celery and cook, stirring occasionally, until vegetables are tender, 10 minutes. Add beef and cook, stirringto break up clumps, until no longer pink, about 5 minutes. Drain off fat.
2. Add wine. Increase heat to high and simmer until almost evaporated, 7 to 10 minutes. Stir in tomatoes. When mixture starts to bubble, reduce heat to low. Partially cover and simmer, stirring occasionally, until liquid evaporates, about 1/2 hours. Stir in salt, pepper, and cream and simmer 15 minutes longer.