Chop the vegetables (carrots, celery, onions) into small pieces (1/4” or about the size of a pencil eraser)
In a large pot, saute the chopped onion in the butter and a little olive oil.
Add the ground beef and the ground pork
Cook the meat well, breaking it into small bits with a wooden spoon, until sizzling and the juices/liquid have almost evaporated.
Stir in the wine and allow it to evaporate completely, stirring occasionally.
Add carrots, celery, salt and pepper, stirring while the vegetables cook a little
Stir in the tomato paste, then the tomato sauce and the basil
Bring sauce to a boil
Lower heat and simmer for 2 hours