Ingredients:

cup olive oil 125ml
3 large onions, finely chopped
2 medium carrots, peeled and finely chopped
1 celery stalk, thinly sliced
2 lb ground beef 1Kg
2 lb Ground Veal 1Kg
2 lb ground pork 1Kg
1 lb button mushrooms, trimmed 500g cleaned and thinly sliced
1 28oz can tomatoes, drained
1 28oz can tomato sauce
teaspoon salt 1ml
1 teaspoon sugar 5ml
2 tablespoons Worcestershire sauce 30ml
3 bay leaves
1 clove of garlic, minced
2 cups hearty red wine 500ml
5 lb spaghetti 2.5Kg
grated Parmesan Cheese

Instructions

In a very large soup kettle or pot, heat the olive oil over a moderately high heat.Add the onions and stir quickly to coat, then add the carrots and celery.Reduce the heat to moderate and cook, stirring frequently, until the vegetables have softened, about 5 minutes.Break the meat into the pan.Increase the heat to moderately high and stir until the meat is cooked through, 5 to 7 minutes.Add the mushrooms, tomatoes, tomato sauce, salt, sugar,Worcestershire sauce, bay leaves, garlic, and wine.
Bring to a boil, then reduce the heat to very low and cook at a slow simmer, uncovered, until all but a few tablespoons of liquid remain and the sauce is thick, about 5 to 6 hours.Stir frequently to avoid scorching.Just before serving, cook the spaghetti according to package directions.Drain in colanders.
In a large serving bowl, toss the pasta with half the sauce.Serve with the remaining sauce and plenty of Parmesan on the side.