Ragu alla Bolognese

0 In a heavy large enamel cast iron pot heat the olive oil, butter, and garlic over medium heat. Once the garlic is brown but not burned, remove and discard.
1 Add the onions and carrots and mix well. When the onions are translucent, add the meats (beef, veal, and pork) and separate well with the back of a wooden spoon. Add the tomato paste and mix well.Cook the meats until all the liquid is evaporated. 
2 Add the bay leaves, red wine, chopped porcini mushrooms, and half of the strained mushrooms liquid. Mix well.
3 Add the tomatoes, salt, pepper, and sugar. Mix well, lower the heat to simmer, cover, and cook for 1 hour to 1 ½ hours. Stir occasionally. Taste and adjust the salt and pepper to your liking. Add more wine if too dry. Cook uncovered for another 30 minutes.
4 Remove the bay leaves before serving.