In a large pot, saute onion, carrots, and green pep- per or celery in oil and butter over low heat

Stir often, until vegetables are tender but not browned

Add garlic, basil, oregano, and bay leaf

Saute 2 more minutes

Add salt and pepper to taste. Lightly brown pork and beef in a skillet over medi- um-low heat

Skim excess fat and add the meat to the pot along with drippings from the pan

Add the wine

Raise the heat to medium high and cook, stirring often, until the wine evaporates, 8 to 10 minutes

Add the half and half

Reduce the heat and cook gently, stirring frequently, until the half and half has almost entirely reduced

Then add the tomatoes, tomato sauce and the lemon peel. Cover and simmer gently, stirring occasionally, until the sauce has thickened, about 2 hours

Or bake in a 325F

oven in a covered earthenware casserole until the sauce thickens, 1-1/2 to 2 hours

Remove the lemon peel before serving

Serves 4.