Bolognese Sauce

¼ cup extra virgin olive oil
4 carrots diced
3 celeray stalks diced
1 medium onion chopped
7 Garlic cloves shmashed
1 cup dry white wine
1 can whole peeled tomatoes
3/4-1 cup of heavy cream
3/4 pound ground chuck
3/4 pound ground veal
Salt and black pepper
Sprinkle of Fresh Nutmeg
2-3 Bay Leaves(Optional)**
6 or more Basil Leaves(Optional)**

Heat the olive oil over medium heat in a sauce pan. Add the onion, celery, carrot, and garlic and sweat over medium heat until vegetables are translucent. Add veal, and beef to the vegetables, and sprinkle the nutmeg. Brown over high heat, stirring to keep meat from sticking together for about 15 to 20 minutes. Add the cream and simmer for about 10 minutes or so. Add the tomatoes and simmer 15 minutes. Add the wine, bring to a boil, lower the heat, and simmer for 3 hours, until flavors are developed. Season with salt and pepper to taste, and remove from the heat.
**If you're using the Bay and Basil Leaves, you can add them after the wine and beef broth.**