Ingredients

• medium pasta shells
• 2 tablespoons butter
• 1/4 cup olive oil
• 1 1/2 cups onion, diced
• 1 carrot, grated
• 1/2 cup celery, diced
• 1/2 lbs. fresh mushrooms, diced
• 1 lb. ground beef
• 2 cups skinned tomatoes, diced
• 2 tablespoons flour
• 1/4 cup dry red wine
• 1 cup beef broth
• salt and pepper to taste

Directions

Place butter and oil in large skillet and heat until sizzling. Add onions and sauté for

3 minutes. Add carrot, celery and mushrooms and cook, stirring frequently, for 5 minutes. Stir in ground beef and cook, stirring constantly until well broken up and no pink color remains. Stir in tomatoes. Sprinkle flour over beef and vegetable mixture and stir to thoroughly combine. Add wine and beef broth, then stir to combine. Season to taste with salt and pepper. Simmer, uncovered over low heat for about 2 hours. Sauce will thicken as it simmers.

Serve over cooked pasta shells and garnish with freshly grated or prepackaged Parmesan cheese.