Heat the butter in a large saucepan over medium heat. Add the onions, carrots and celery and cook, stirring, until tender, about five minutes. Add the veal, beef and pork and lightly brown, stirring often. Add the wine and cook, stirring occasionally, for about 10 minutes. Reduce heat and add the milk. Simmer for 10 minutes. Season with salt and cayenne. Add the basil and oregano. Puree the tomatoes with their juice in a blender or food processor. Add to the beef mixture and simmer, stirring occasionally, for about one and a half hours. Just before serving, add the cream and stir to blend and thicken slightly.
Makes about 4 cups