Source: Giacomo Ciabattini, executive chef of Olive Garden -  highdesert.com

2 tablespoons olive oil
1 onion, finely chopped
1 carrot, finely chopped
1 celery stick, finely chopped
2 garlic cloves, finely chopped
8 ounces ground beef
6 ounces Italian sausage (skinned)
1 cup red wine
18 ounces chopped tomatoes, crushed
Salt (as needed)
Pepper (as needed)
1 teaspoon chopped rosemary
1 teaspoon chopped sage
12 ounces dry fettuccine

Heat oil in a large pan. Add celery, carrot, onion, garlic and cook gently about 5 minutes. Add the meat, cook 10 minutes over medium heat, stirring occasionally. Deglaze pan with wine, let reduce.

Add tomatoes and remaining ingredients, simmer slowly about 1 hour. Cook the pasta, drain, toss with sauce.