Santa Barbara Bolognese

2 ounces butter
1 ounce olive oil
1 onion minced
3 carrots minced
2 celery stalks minced
8 ounces ground beef
8 ounces ground veal
1 cup dry porcini mushrooms chopped
1 1/2 cups red wine
2 teaspoons fresh rosemary finely chopped
2 teaspoons fresh sage, finely chopped
2 bay leaves
salt and pepper to taste
1 cup tomato paste
4 cups chicken broth
1/2 cup cream (optional)

Heat butter and olive oil in a deep frying pan over medium heat. Add onions, carrots and celery and cook until soft. Add ground meats and cool until browned. Add mushrooms, add red wine little by little to keep things liquidy. Add rosemary, sage and bay leaves, then season with salt and pepper. Add tomato paste and chicken broth. Cook over low heat for 1.5 hours, stirring occasionally. After sauce is cooked, add cream if desired and cook until reduced. Serve over pasta with grated parmigiano.