Heat olive oil in a large saucepan over medium-high heat. Add carrots, celery, and onion; cook for 2 minutes. Add beef and pork; cook, stirring occasionally, until meat is browned, 15 to 20 minutes. Add tomatoes, tomato paste, and 1/4 cup water; season with salt and pepper. Cook, covered, over low heat, stirring occasionally, for 1 hour. Remove from heat; stir in heavy cream, if desired. Serve immediately or store in an airtight container in the refrigerator for up to 3 days.
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