My "Secret" Bolognese Sauce

Ingredients

• 2 tablespoons olive oil 
• 1 lb ground veal 
• 1 lb ground veal 
• 1 lb ground beef 
• 1 lb ground pork 
• 1 lb sausage sweet italian
• 2 medium onion diced sweet
• 1 cup carrots diced finely
• 5  garlic clove minced
• 4 tablespoons oregano fresh chopped
• 1 cup red wine (I used DaVinci Chianti)
• 56 ounce canned tomatoes fire roasted crushed canned (You can use regular but try to use if available)
• 56 ounce tomatoes pureed canned
• 3 tablespoons parsley fresh chopped
• 3 tablespoons basil fresh chopped
• 3 tablespoons basil fresh chopped
• 3 teaspoons granulated sugar 
• 12 servings salt and pepper to taste

Equipment

• bowl
• pot
• slotted spoon
• dutch oven

Directions

1. In a large, heavy dutch oven or stock pot, heat olive oil over med/high heat.
2. Add the ground veal being careful not to crowd the pot. Cook over med/high heat until browned and remove with a slotted spoon to a large bowl.
3. Drain all but 2 tablespoons of the fat, add the beef to the pot and cook until browned.
4. Remove with slotted spoon and add to the bowl with the veal.
5. Drain all but 2 tablespoons of fat and repeat with the pork.
6. Drain all the fat and brown the sausage.
7. Remove the sausage with the spoon and add to the meat mixture. Do not drain the fat.
8. Add the diced onions and carrots to the pot and cook until the onions are translucent and softened stirring occasionally.
9. Add the garlic and oregano, continue to cook for about 1-2 minutes.
10. Add the wine to the pot and scrape any brown bits left on the bottom, stir and let the wine cook down for approximately 2-3 minutes.
11. Add the meat mixture to the onions and stir to combine.
12. Add all four cans of tomatoes and stir thoroughly. Stir in the parsley, basil, sugar, salt and pepper. Turn the heat down to low and simmer for approximately 2-3 hours stirring occasionally. Before serving, taste the sauce for seasoning.since this is a large recipe you may need to adjust the sugar, salt and pepper to suit your tastes.