This is my Italian-American Meat Sauce
Heat the olive oil in a large 4 quart pan or Dutch oven over medium heat. Stir in the onion, carrot, celery and garlic , season with salt, and cook, stirring until the vegetables are tender but not browned, about 5 minutes. Crumble in the ground meats and continue cooking, stirring to break up the meat. A potato masher works really well to break up the meat. Cook until all the liquid the meat has given off is evaporated and the meat is lightly browned, about 10 minutes. Pour in the wine and cook until the wine is evaporated, 3 to 4 minutes. Add tomato paste, oregano, bay leaf and red pepper flakes and cook for a few minutes.
Puree the tomatoes in a blender and add to the meat mixture. Salt and Pepper to taste. Stir in heavy cream. Bring to a boil, and lower to simmer. Cook, stirring occasionally until the sauce has thickened, about 2 hours.
This recipe makes about 12 cups, enough to fill and sauce Lasagna or to dress about 3 pounds of pasta. Freeze any leftovers for another Wednesday.
Toasted Homemade Garlic Bread
Preheat oven to 350 degrees F. Mix butter, garlic, parsley and oregano in a small bowl. Slice bread horizontally and spread garlic mixture on both halves. Place on baking sheet and bake 12-15 minutes.