Heat olive oil in a large saucepan over medium-high heat. Add carrots, celery, and onion; cook for 2
minutes. Add beef and pork; cook, stirring occasionally, until meat is nicely browned, 15 to 20
minutes. Add tomatoes, tomato paste, and 1/4 cup water, and season with salt and pepper. Cook,
covered, over low heat, stirring occasionally, for 1 hour. Remove from heat; stir in heavy cream, if
desired. Serve immediately or store in an airtight container in the refrigerator for up to 3 days.
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