In a large (6 quart or larger) Dutch oven, heat olive oil over medium heat. Add onion, garlic, and mushrooms and cook until the onion softens and the mushrooms start to release liquids, approximately 4-5 minutes.

Add celery, carrots and one-half cup wine and continue cooking, stirring occasionally, for 3-4 minutes.

Add crumbled beef and sausage to the Dutch oven and cook until no longer pink inside, approximately 8-10 minutes. Remove from heat and carefully drain excess fat from the pot.

Return to burner and add tomato puree, petite-cut tomatoes, tomato paste, and remaining red wine to Dutch oven, along with oregano, thyme, rosemary, and sugar. Stir to combine.

Add the bay leaves and Parmesan rind. Season with salt and black pepper, to taste, and stir to combine.

Cover and simmer on low heat for 3-4 hours, stirring occasionally. If sauce is too thick, add a little water to achieve the desired consistency. If it is too thin, continue cooking until it reaches the thickness you prefer.

Remove from heat and discard the bay leaves and Parmesan rind. Taste and adjust seasonings, as desired. Serve immediately with your favorite cooked pasta and some cheesy garlic bread. Refrigerate or freeze unused portion for later use. Enjoy!