Drizzle 1 tablespoon of olive oil in a large heavy-based pot over MED-HIGH heat. Brown the ground beef and sausage meat.
Remove the meat from the pot once browned. Add the rest of the olive oil along with the onion, garlic, celery, and carrots. Sauté for 5–8 minutes.
Add the browned meat back in the pot, along with the red wine, tomato paste, crushed tomato, herbs, salt, and pepper. Stir, then cover and bring to a boil. Reduce the heat and let simmer for 45–60 minutes, until most of the liquid has been cooked away. Taste the sauce and add more seasoning if necessary.