Step 1

In a large saucepot, heat olive oil, and butter. Add onion and sauté for a few minutes, or until onion is translucent and golden color.

Step 2

Add celery and carrot and sauté for 2 to 4 minutes.

Step 3

Add both kinds of meat and stir while cooking to combine. Continue to cook until all the meat is light brown, about 5 to 8 minutes.

Step 4

Pour in the white wine. Lower heat and simmer until all the wine is absorbed.

Step 5

Place the entire can of crushed tomatoes into a blender and puree them. Add the tomatoes and fresh basil leaves to the meat mixture. Add 1 teaspoon of salt and some fresh ground pepper to taste.

Step 6

Cover with a lid and simmer for 40 minutes to one hour. Stir occasionally. The sauce should be thick. Taste the sauce for salt before serving, and adjust if needed.

Step 7

Meanwhile, boil water in a large pot. Add one teaspoon of salt to the water. Add Ravioli and cook according to the directions on the package. Strain into a colander. Spoon about 4 to 5 ravioli into each pasta bowls.

Step 8

Serve with some sauce on top. Sprinkle some Parmesan cheese on top and enjoy!

Step 9

Yields: 5 to 6 servings