Heat 3 tablespoons of olive oil in a large enameled Dutch oven or similar pot. Add one cup of chopped onion and cook for 5 minutes. Add the minced garlic and cook for a minute longer.
Next, add the dried herbs and a can of tomato paste and cook for 3-4 minutes, stirring continuously.
Add one cup of good red wine and cook until reduced and thick.
Next, add the meats, salt, pepper and sugar and cook until the meats are fully cooked through and browned, about 8 minutes. Finally, add the cans of fire roasted diced tomatoes and beef stock. Stir, then cover the pot and simmer the sauce for 45 minutes.
After 45 minutes, uncover the pot, stir and simmer the sauce for an additional 2.5 hours. The longer you cook this sauce, the better so take your time.
Spoon this sauce over pasta and top with shredded parmesan cheese. Enjoy!
