3 med. size onions
3 carrots
3 celery stalks with leaves
1/4 cup olive il
1 lb. each of ground beef, pork and veal
1 cup dry red wine
3 to 5 tbsp. tomato paste
2 28 oz. cans diced tomatoes, including juice, OR 
7 cups peeled and chopped fresh tomatoes, (about 12 to 14 med. size)
1/2 tsp. salt
1 tsp. freshly ground black pepper
1/4 tsp. freshly grated nutmeg

Makes 11 Cups

Recipe from Chatelaine Cook Book

Coarsely chop the onions, carrots and celery.  Heat the oil in a large, wide deep saucepan set over med. heat.  Add the vegetables and cook, stirring frequently, for abut 10 min. until the mixture is golden.

Add the meat to the vegetable mixture and continue cooking, crumbling the meat with a fork.  Stir often, cooking until meat is no longer red, about 7 min.

Add the wine and 3 tbsp. tomato paste, and turn heat to med. high.  If using fresh tomatoes, add 2 more tbsp. tomato paste.  Cook, stirring often, for about 4 min.  Then, add the canned tomatoes with their juice.  Add the seasonings.  Increase heat to high and bring the sauce to a boil.  Then, reduce heat to low and simmer, partially covered, stirring occasionally, for a minimum of 1 hour.  Add more salt and pepper, if needed.  Serve over pasta.

Variation
Flavor Booster
If you prefer a more highly seasoned sauce, add 2 tsp. dried basil and 1 tsp. dried leaf oregano before simmering.