1Melt butter and olice oil in sauce pan over medium heat. Saute the onions and garlic for 3-4 minutes. Add bacon and cook for another 2-3 minutes u til the onions are translucent.
2Add carrots, beets, and celery and bring to a boil. Reduce heat to medium-low and cook u til vegetables have softened slighty, about 5-6 minutes.
3Pour in the wine and stock and bring to a boil. Reduce heat to medium-low and simmer for 10 minutes
4Carefully pour the sauce I to a blender and blend on low for 15 seconds, then increase the speed to high and continue to blend untl you have a smooth sauce.
5Return the sauce to the pan. Add the bay leaves, basil, oregano, thyme , and vinegar. Bring to a simmer, then crumble the meat with your hands and add it to the sauce. Cook over medium heat for 30 minutes, until the meat is fully cooked.
6*The thickness of the sauce will depent on what the fat content of the meat is. If it is too thick, add more stock towards the end of the cooking process