In a large and deep frying pan or a Dutch Oven, heat 1 tablespoon of olive oil, then add diced onions, carrots, celery, minced garlic and chopped rosemary leaves and cook on low heat for 10 minutes without colouring the vegetables. Then add ground beef, sausages, break up the beef and sausages with a spatula and brown it until the meat is no longer pink inside while stirring the whole time.

Pour in the red wine and cook for about 10 minutes over medium heat, then pour in both types of canned tomatoes and tomato paste with a pinch of salt and pepper. Allow the sauce to come to a simmer, then lower the heat and cover with a lid, cook the ragu for 1.5 hours over low heat. Stir it once in a while, so it doesn't burn. If it gets a bit too thick, add a splash of water and continue cooking. At the end you should have a thick and very meaty sauce. Tastes it and add more salt if needed.