1/4 cup olive oil
1 medium onion, chopped fine
3 cloves garlic, cut in half
3 stalks celery, chopped fine
1 pound stewing veal
1/2 pound pork (shoulder)
1 #2 1/2 can tomatoe puree
1 cup water
1 teaspoon salt
1/4 teaspoon pepper
3 fresh basil leaves (1 tablespoon dried)
Heat oil in a large saucepan and sauté onions, garlic, and celery for 3 - 5 minutes. Add veal and pork and brown on all sides. Pour in tomato purée, water, salt, pepper, and basil. Bring to a boil, cover, and simmer slowly until meat is tender - about 1 hour. Remove meat, cool and shred. Return to sauce. Simmer for 5 minutes longer. Check for additional salt or pepper.