Heat the olive oil in a large sauté pan, add the beef and sausage, and cook until the meat is no longer pink. Add the onion, garlic,
carrot and celery and cook a little longer. Season with salt and pepper (be careful with salt as there is often salt in the sausage), then
add the tomato sauce. Bring to a simmer and cook for 30 to 40 minutes. You should have about 6 cups of sauce. If the sauce is very
thick, add a little water or broth to make up to 6 cups.