Ragu Bolognese

1/4 cup extra virgin olive oil
1 medium onion finely chopped
2 cloves garlic finely chopped (or pressed)
3/4 lb veal
3/4 lb pork
3 sweet Italian sausages
1/4 lb pancetta
3 cans (14.5 oz) tomato sauce
salt and pepper

1. With small amount of olive oil, brown meats in heavy sauce pan (I use a le crusset), be sure to not over crowd the meats. Remove meats and set aside.
2. Add remaining olive oil and saute onion and garlic until soft.
3. Return meat to pan, add tomato sauce
4. Simmer for 3 hours (or more if time allows)
5. Season with salt and pepper to taste.
6. Remove meats to serve separately, add cooked pasta to sauce, mix and serve with parmigiano cheese.