Heat a large Stainless Clad Rondeau over high. Add 3 Tbsp. olive oil.

Add ground beef and pork, using a Wooden Spoon to break up into small pieces.

Once all meat is browned, drain in a large colander, reserving meat and discarding fat. Using the same Rondeau, heat over medium-high, and add 2–3 more Tbsp. olive oil along with carrots and onions.

Sweat vegetables until onion is translucent and vegetables are tender. Add garlic.

Once garlic is fragrant, add tomato paste. Allow tomato paste to brown and coat vegetables.

Add all browned meat back into the Rondeau. Add whole tomatoes.

Add white wine, oregano, and  thyme sprigs. Allow wine to cook out until almost evaporated.

Once wine has reduced, add chicken stock and Parmesan rinds.

Cook over medium, stirring occasionally, until liquid has reduced but is not dry, about 1 hour.

Add heavy cream and reduce heat to low. Cook for an additional 10 minutes, stirring occasionally.

Season with parsley, salt. and pepper. Serve with pasta of choice. Sauce can be stored, covered, in fridge for up to 4 days, or frozen for up to 6 months.