Noni's Meat Sauce

Makes 5 cups

2 tbsp. unsalted butter
1 tbsp. olive oil
2 -3 ounces pancetta, diced
1/2 cup white onions, minced
1/3 cup celery, minced
1/3 cup carrots, minced
4 cloves, garlic, minced
3/4 lb. Beef chuck roast, ground
1/4 lb. Pork loin, ground
1 – 1/2 ounce dry mushrooms, soaked in hot chicken broth for 20 minutes, squeezed dry and minced.
1 – 1/2 cup dry red wine
1 tbsp. parsley, chopped fine
Mixture of dried herbs, 1 tsp. each: marjoram, rosemary, thyme     
1 bay leaf
1 tsp. salt
Freshly ground pepper
3 cups canned imported Italian plum tomatoes, drained, seeds removed and chopped
2 cups chicken broth

Melt butter and oil in large saucepan. Add pancetta and sauté over low heat until browned. Add onion, celery and cook over low heat. Add carrots and garlic and continue to brown. Do not burn garlic. Add meat and the mushrooms. Cook, stirring over moderate heat. Add wine, herbs, salt and pepper. Stir until wine is evaporated. Add tomatoes and broth and cook over low heat for a couple of hours, checking and stirring occasionally. 

Great with Tagliatelle or Rigatoni pasta.

Pair with Ferrari-Carano Tresor.