Step 1

Finely chop the onions and garlic, peel and finely chop the carrots and finely chop the celery. For fast chopping, chop coarsely then use a food processor to pulse and finely chop. Set aside.

Step 2

Heat a large saucepan. It will need to hold over 5 litres which is about 1 1/3 gallons.

Step 3

Add the oil and butter.

Step 4

When the oil is hot, add the onion, carrot and celery.

Step 5

Turn the heat down a tad so they don't burn.

Step 6

Fry until starting to become golden and catch a little on the bottom of the saucepan.

Step 7

In the meantime finely chop the bacon. And crush or finely chop the garlic.

Step 8

When the onion, carrot and celery are golden add the bacon and garlic and stir well. Continue to cook for a few more minutes.

Step 9

Now start adding the beef mince a bit at a time. Stirring well and allow the meat to colour.

Step 10

Then add in the pork mince a bit at a time. Repeat the same as the beef mince.

Step 11

Once the mince is well cooked add the sausages and pork ribs. You can add other meats as I have mentioned in the Recipe Notes.

Step 12

Pour in the wine and allow to boil and simmer for a few minutes.

Step 13

Now you can add the remainder of the ingredients - Parmesan rind (if using), tomato puree (passata), tinned tomatoes, tomato paste, stock, potato, herbs (if using) and seasonings.

Step 14

Add half of the sugar and you can taste later if the sauce needs more.

Step 15

Bring to the boil then lower the heat to a gentle simmer.

Step 16

Cover the saucepan and check and stir regularly, You may need to adjust the heat to achieve that sweet spot of a gentle simmer. This is going to be cooking for a long time so a very gentle simmer is what we are looking for here.

Step 17

Once you have achieved that perfect simmer, allow to cook for about 4 to 5 hours.

Step 18

Check regularly that the sauce is not drying out. If so, add a little boiling water.

Step 19

After about two hours of simmering. Taste and adjust the seasoning. You will be surprised at how much salt you need to add and you may need a bit more sugar. Recheck the seasoning towards the end of the cooking time.

Step 20

When the sauce is done. Remove the sausage and the ribs. Cut up the sausage finely, shred the meat from the pork ribs and add the sausage and meat back to the sauce. Find the potato pieces and crush against the side of the saucepan with a wooden spoon. Stir thoroughly.

Step 21

Allow to cool a little, then transfer to freezer containers for storage in the freezer.

Step 22

Don't put the sauce in the freezer when it's hot. Instead refrigerate until cold then freeze.

Step 23

If properly stored in the freezer, this sauce will keep for 4 to 6 months.