In a dutch oven or large pot, heat olive oil. Add onions, carrots, and celery and cook for 2-4 minutes, or until softened and onions start to caramelize. Season with about a big pinch of salt, about 1/2 teaspoon.
Add both meats, crumble with your spatula, cook until no longer pink and outside starts to brown. Add the tomato paste and cook until it become a rusty red color and coats the meat.
Add remaining ingredients and anorther healthy pinch of salt and cook until the tomatoes begin to bubble. Lower heat to a simmer and allow to cook for about 2 hours, stirring occasionally, so the sauce develops its flavor. After the sauce has simmered, taste, add more salt if desired. Also, if too acidic, add the teaspoon of coconut sugar (or cane suagr). Remove from heat.
Top with fresh parmesan, torn basil leaves, and a drizzle of olive oil. Serve with a side of French bread.