Heat the oil and butter together, over low heat, in a heavy bottomed pot.

Add the onion, celery and carrot and cook till wilted.

Brown the meat in a separate skillet and drain on paper towels. Pour off all the drippings. Add meat to pot.

Add the wine and allow the wine to cook completely down to almost dry before adding salt & pepper, tomatoes and water.

Adjust the heat to a slow simmer and, being careful not to cook too

rapidly, cook the meat and tomato sauce for between 3 to 4 hours. Stir frequently to

avoid scorching the bottom of the pot and keep a close eye on it.

When the sauce has cooked for several hours and the excess liquid has cooked off, adjust seasoning, remove from heat. Serve over pappardelle pasta (wide noodles) and garnish with parmesan cheese or use in lasagna.