In a Dutch oven, heat the butter and the olive oil over medium heat. Add the onions and sauté. When the onions have softened, add the carrots and celery. Continue cooking for 4 to 5 minutes.

Add the ground veal and cook until meat begins to brown and vegetables are tender, another 5 to 7 minutes.

Add the tomatoes and season with salt and pepper. Bring sauce to a boil and then reduce heat and let simmer until thick and flavourful, about 20 to 30 minutes. If using cream, add and let cook for another 5 minutes. Stir in chopped parsley.