Add the olive oil and butter to a large Dutch oven or large heavy-bottomed stock pot. Heat over medium/low until the butter melts.

Add the onion, carrot, and celery. Season with salt and pepper. Saute the vegetables for 5 minutes.

Add the garlic, cook one minute. Stir to combine.

Increase the heat to medium. Add the meat. Season with salt, pepper, and crushed red pepper flakes. A few dashes will do you.

Cook the meat until it begins to brown, 10-15 minutes. Use a wooden spatula to break the meat into small bits.

Deglaze the pan with the balsamic and red wine. Mix to combine.

Add the tomato paste and mix until all the meat and veggies are coated. Let that cook for 3 minutes.

Pour in the diced tomatoes and crushed tomatoes along with a cup of water.

Nestle the parmesan rind in the sauce. Season liberally with more salt and pepper and more crushed red pepper if you want a little kick. Mix in the other dry seasonings and bay leaf. Bring to a simmer.

Reduce to low heat. Let simmer for at least an hour and half with the lid partially on. Simmer for at least another 30 minutes without the lid.

Remove bay leaf and parmesan rind before serving.