Combine all meats in a large sauce pot with no oil or butter. The ground meats make their own fat.

Season meat liberally. Add salt and pepper.

Brown meat and drain excess fat.

Add tomato paste and caramelize to remove metallic flavor. 30 seconds.

Deglaze with wine and vinegar. Scrape up the brown bits at the bottom of the pot.

When the wine is nearly evaporated, add meat back to pot.

Add remaining tomato products. Stir and reduce for 30-60 minutes.

Add sugar little by little to taste. Adjust seasoning.

Variations: Beef stock, fresh herbs, or cheese to name a few. Method of cooking can also be varied by adding small diced veggies before delazing, and by adding vinegar to taste.