|Olive oil||1⁄2 Cup (8 tbs)|
|Chopped onions||1 1⁄2 Cup (24 tbs)|
|Carrot||1 , grated|
|Diced celery||1⁄2 Cup (8 tbs)|
|Mushrooms||1⁄2 Pound, finely chopped|
|Ground veal||1 Pound|
|Chopped skinned tomatoes||2 Cup (32 tbs)|
|All purpose flour||2 Tablespoon|
|Dry red wine||3⁄4 Cup (12 tbs)|
|Beef broth||1 Cup (16 tbs)|
|Ground pepper||To Taste|
Combine butter and oil in heavy frypan; heat until sizzling.
Add onions; cook 3 minutes.
Add carrot, celery, and mushrooms; cook, stirring frequently, about 5 minutes.
Stir in veal; cook, stirring constantly, until well broken up and lightly browned.
Add tomatoes; stir to mix well.
Sprinkle flour over mixture; stir to mix well.
Stir in wine gradually; stir in beef broth.
Season with salt and pepper.
Simmer about 2 hours, until thick; stir occasionally.