For the Bolognese:

1. Heat a large pot over medium high heat and drizzle in olive oil once hot. Add in the ground beef and Italian sausage and cook for 8-10 minutes until golden brown, using a golden spoon to break up into crumbles.

2. Add onions, celery, and carrots with a pinch salt and pepper and cook for 4-5 minutes or until soft.

3. Add garlic and tomato paste and cook for about 2-3 minutes or until the tomato paste has deepened in color.

4. Add in the wine and stir to scrape up any browned bits. Cook until wine has reduced and the alcohol has evaporated.

5. Meanwhile, break up the San Marzano can of tomatoes either with your hands or scissors until slightly more pureed but still chunky.

6. Add in the tomatoes, tomato sauce, bay leaves, oregano, parsley, and thyme. I also added one Parmesan rind (optional). 

7. Bring the heat to medium until it starts to bubble, then reduce heat to a simmer and cook covered for AT LEAST 45 minutes, ideally 1-2 hours (the longer the better). Serve tossed with your favorite pasta or over spaghetti squash and enjoy!