Instructions: Combine onion, celery and carrot in blender or food processor until finely minced.

Melt butter with olive oil in large saucepan over medium-high heat. Add garlic and vegetables and saute until lightly browned, 10 minutes. Add turkey and chicken. Cook and stir until meat is no longer pink, 5 minutes. Season with salt and pepper to taste.

Increase heat to high and stir in wine. Cook until wine evaporates, 5 minutes. Puree tomatoes in food processor in batches. Add to meat mixture. Add bay leaves. Cover and cook over low heat 1 hour.

Uncover and continue to cook until sauce reaches medium-thick consistency, 1 to 1 1/2 hours more. Stir occasionally during cooking.

This recipe yields 8 servings.

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