In a large pot, on medium high heat, heat the olive oil and sautee onions, celery, carrots until soft about 10-15 minutes. At 10 minutes in, add garlic and cook an additional 3-5 minutes until garlic is soft but not burned.
Add ground beef and sausages, breaking up the meat and frying until no longer pink.
Add salt and pepper, to taste. Add rosemary and thyme.
Next, add tomato paste, red wine. Stir to combine and cook until the wine has evaporated by half.
Add all remaining ingredients, except the heavy cream and parmesan
Simmer with the bay leaves, cheese ring and sprig of rosemary.
Allow to simmer for up to 3 hours or a minimum of 30 minutes to allow flavors to develop. Remove bay leaves, rosemary and cheese rind.
When you are ready to serve, add in the heavy cream and parmesan. Stir to combine. Taste for salt and pepper.
Garnish with parm, if desired, and enjoy over your favorite pasta.