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Heat oil in a large pot over moderate heat. Add lamb and beef and cook until meat is fully browned and all liquid is gone - 30 minutes. Season with salt and pepper and add onion, garlic, carrot and fennel. Cook for 5 minutes, stirring often. Add tomato sauce, olives, parsley and mint and bring to simmer. Simmer over low heat until thickened and all vegetables have broken down 60 to 90 minutes - stirring often. Serve with hot cooked rigatoni, roasted fennel, sliced olives and fresh mint.
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