DirectionsSaute the onions, celery, carrots and garlic in a pot until browned. Add the remaining ingredients, reduce to desired consistency and season to taste.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.