Heat a tablespoon of butter and one tablespoon of the oil. Add the onions, carrot, and celery. Cook on a low to low-medium heat until the onion, carrot, and celery begins to soften. We want the veggies to be tender but not dark.
Raise the heat to medium. Add the ground beef to the pot. While stirring with a wooden spoon, cook until the beef is no longer pink.
Stir in the salt, pepper, onion powder, celery powder, garlic powder and herbs de Provence.
Stir in the cream and cook until the cream mostly evaporates. This is going to give it such a velvety richness.
Add the wine and cook until the liquid mostly evaporates.
Next, stir in the tomato paste, canned tomatoes, and tomato puree.
Stir in 1-1/2 cups of the chicken stock.
Lower the heat and allow the sauce to simmer for the at least 2-1/2 hours. Check on the sauce periodically and give it a stir. If during the cooking process, the sauce gets too thick and starts to stick to the bottom, add a little chicken stock.
The sauce will splatter, so what you can do between stirs is to cover the pot very loosely with non-stick foil.
After the Meat Sauce is finished cooking, skim the fat off the top.
Add a tablespoon of the olive oil to a pot of boiling water. Add the pasta and boil to the packages direction.
Drain the pasta.
Stir the pasta into the sauce using a good pair of tongs.
Stir in 1/2 cup of grated Parmigiano-Reggiano or Parmesan Cheese.
Shave some extra Parmigiano-Reggiano when you plate the pasta.