Grind fennel, basil and oregano in pestle and mortar. In large frying pan, heat olive oil and butter on medium heat. Add onions, celery, parsley and garlic until translucent or slightly golden color (do not burn). Transfer to a large saucepan. In skillet, cook beef and sausage until done; drain and add to saucepan. Add tomatoes, tomato paste and the 3 dry spices. Add 1/4 cup of wine and simmer for 1 1/2 hours. Cook pasta in large pan with 1 tablespoon of salt and plenty of water. Cook until done (al dente). Drain and add sauce. Makes 6 to 8 servings.