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1
In a large frying pan, heat oil and butter on medium-high heat.
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2
Add garlic and onions and saute until onions are translucent, about 5 minutes.
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3
Add shredded carrots and celery and continue to saute for another 5 minutes, stirring occasionally.
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4
Transfer the mixture to a large size cooking pot and heat on low until the the meat is ready.
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5
Using the same frying pan, add 1 tablespoon of olive oil and meat cubes and lightly fry until all sides are browned, about 5 minutes.
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6
Drain any fat and discard.
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7
Transfer fried meat cubes to the cooking pot.
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8
To the cooking pot, add ground veal, ground pork and pancetta and fry for about 10 minutes or until no pink is showing on the veal and pork.
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9
To the cooking pod add crushed tomatoes including liquid, mushrooms including liquid, tomato paste, red and green peppers; mix well.
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10
Turn up the heat and bring to boil.
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11
Reduce heat to a light simmer.
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12
Add dried oregano, chopped fresh basil, Italian seasoning, bay leaves, sugar, salt, black pepper and dry red wine; sir well.
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13
Continue to simmer partially covered for at least 2 1/2 to 3 hours, stirring occasionally.
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14
DO NOT let the bottom of the sauce burn.
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15
When done, remove bay leaves and discard.
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16
Serve the sauce over pasta of your choice and sprinkle with freshly grated Parmesan cheese.
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17
NOTE: You may use lean ground round instead of the roast.
