2 Celery stalks
1/3 c Olive oil
2 lb Ground beef chuck
1 lb Mild Italian sausage
3 Cloves garlic, minced
4 Tomatoes, peeled and chopped
1 c Dry red wine
2 ts Dried basil
2 Beef bouillon cubes
Salt and pepper to taste
1/4 c Heavy cream
Grate onions and carrots. Finely chop celery.
Saute in oil in large frying pan until glazed.
Transfer to crockery pot. Remove casings from sausage.
Brown meats in frying pan. Crumble with a fork.
Transfer to crockery pot. Add garlic, tomatoes, wine,
basil and bouillon. Cover. Cook on low 8 hours. Skim
fat. Season with salt and pepper. Stir in cream. Cook
on high until reduced to desired consistency.