Saute the onions, celery, carrots and garlic in a Rondeau with oil until brown.
Add the bay leaves, veal, pork and beef; cook and reduce until the water has evaporated.
Tilt pot as often as possible and skim the fat that accumulates.
Deglaze with the wine then add the glace & cream, reduce into sauce consistency.
Add the tomatoes, red pepper, thyme and rosemary; reduce to sauce consistency.
Season to taste, fold in butter and serve over al dente egg noodles.