Chop 1 onion, 1 carrot, 1 stick of celery. Place the vegetables in a pan with 500 g of minced meat (beef and veal). Fry until the meat is brown and starts to stick to the bottom of the pan, add half a glass of red wine, leave to evaporate, then add 250 g of peeled tomatoes, 1 bouquet garni, salt, pepper and cook on a slow flame for 40 minutes. Bring a saucepan of salted water to the boil and cook 400 g of penne according to the instructions on the packet. Serve with the meat sauce, 40 g of butter and plenty of grated Parmesan cheese.