Here are all our ingredients.

Finely chop the carrots, onions, and celery. Sauté them for a couple of minutes with 2 tablespoons of olive oil. Season with salt and pepper.

Chop the prosciutto and mortadella, then add them to the ground meats. Place everything in a pot and cook over low heat. Pour in the red wine and, if needed, add broth. Add the tomato purée and let it simmer for at least three hours.