Cut the pork and veal into pieces and set aside in a bowl.

Wash, peel, and finely chop the vegetables; set aside.

In a large pot or Dutch oven, heat the olive oil and add the chopped vegetables. Sauté until softened, then add the meat pieces and sausages. Season with salt and brown for about 10 minutes.

Pour in the red wine, let it evaporate, then add the tomato purée. Season with salt, black pepper, and chopped parsley. Simmer on low heat for about 2 hours, stirring occasionally to prevent sticking.

After this time, bring 4 1/4 cups water (1 liter) to a boil in a pot for the polenta.

Once boiling, season with salt and a drizzle of olive oil. Gradually pour in the polenta, stirring constantly with a wooden spoon for about 8 minutes.

When done, turn off the heat and transfer the polenta to a work surface.

Turn off the sauce and set it aside as well.

To serve, spoon some sauce onto a serving dish, add the polenta and meat, and serve.