In a large dutch oven, add the olive oil and butter and turn heat on to medium. When the butter is melted you can go ahead and add in the onions, carrots and celery. The vegetables should all be roughly the same size so they have the same cook time. Season the vegetables with salt and pepper and sauté for 5-8 minutes, until almost tender.
When the vegetables are done, add in the ground meat, breaking it up as you add it to the pan. Cook the meat until it is no longer pink. When the meat ready you can add in the wine. Bring the wine to a boil and let it cook for about 5 minutes, until the alcohol flavor has evaporated.
Lower the heat and add the tomato puree. Season the sauce with salt and pepper.
Simmer the sauce for 2 hours. You do not want the sauce to be boiling, just to be at a gentle simmer.
After 2 hours, taste the sauce to adjust any necessary seasonings. Toss with pasta or whatever you would like and enjoy!