Cook Ground Veal (1 pound) and Sirloin Steak (1 pound) until it has lost its pink color.
Add Garlic (4 clove), Dried Oregano (1 tablespoon), and Crushed Red Pepper Flakes (1/4 teaspoon). Stir.
Add Dry Red Wine (1 1/4 cup), stir to absorb any brown bits.
Blend Canned Whole Peeled Tomatoes (42 ounce) in a blender. Add to sauce.
Add in Tomato Paste (3 tablespoon) with a dash of Salt and Pepper (to taste). Slowly bring to a boil, then lower heat to a low heat and cook for 45 minutes stirring occasionally.
Preheat oven to 375 degrees F (190 degrees C).
Slice Butternut Squash (to taste) to thin slices. Spray lightly with olive oil, Salt and Pepper (to taste) and roast for 15 minutes in oven at 375 degrees F (190 degrees C) or to desired doneness.
Meanwhile, add Heavy Cream (8 fluid ounce) to sauce and cook for 10 minutes stirring occasionally.
Add Fresh Basil (1/4 cup) and Parmesan Cheese (1/2 cup) to sauce.
Plate the sliced butternut squash and add the sauce. Garnish with parmesan and basil.