Step 1: Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the onion, carrots, and celery, sautéing for 8-10 minutes until soft.
Step 2: Increase the heat to medium-high and add the ground beef and Italian sausage. Cook, breaking the meat apart with a spoon, until browned and no longer pink.
Step 3: Stir in the minced garlic and tomato paste. Cook for 2-3 minutes until the tomato paste turns a deep red and smells fragrant.
Step 4: Pour in the red wine to deglaze the pan, scraping up any brown bits from the bottom. Let the wine simmer for 3 minutes until reduced by half.
Step 5: Add the crushed tomatoes, tomato sauce, oregano, salt, pepper, and sugar. Stir well to combine.
Step 6: Reduce the heat to low and cover the pot partially. Simmer for at least 90 minutes (up to 3 hours), stirring occasionally.
Step 7: Stir in the fresh basil during the last 5 minutes of cooking. Taste and adjust seasoning before serving over your favorite pasta.