PASTA BOLOGNESE WITH SHELLS

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    • 1 pound of shells

    • 2 T. butter

    • 3 T. olive oil

    • 1 carrot finely chopped

    • 1 celery stalk finely chopped

    • 1 onion finely chopped

    • 8 0z ground veal

    • 8 oz ground pork

    • ¾ cup dry red wine

    • 1 28 oz  can peeled tomatoes, pureed

    • Grated Parmigiano cheese

Saute onion, carrot, celery in butter and oil over low heat until golden brown.  Add meat, salt and pepper and cook till meat is not read.  Add wine and stir until
evaporated.  Add tomatoes and cook on low heat for 1 hour until shickened, stirring occasionally.