In a food processor, puree onion, carrots, garlic, and celery into a coarse paste.

In a large pot over medium heat, add enough oil to coat the pan.

Add pureed vegetables and season with salt.

Cook until all the water has evaporated and the vegetables are nicely brown. Stirring frequently. This should take about 15-20 minutes.

Add the ground beef and sausage to the same pot and again season with salt.

Brown the meat until well browned, stirring frequently. Again, this will take about 15-20 minutes.

Add the tomato paste and brown again. Stir frequently. About 5 minutes.

Stir in the red wine and cook until reduced by half.

Add enough water to the pot to cover the meat by about 1 inch.

Add the bay leaves and thyme bunch and stir to combine.

Simmer for 3-4 hours, adding water as needed. (Do not add all the water in the beginning).

Serve over pasta of your choice or use to make lasagna!