Begin by making the sauce because it will need to simmer for 2-3 hours to properly develop flavor.
In a 3-gallon stock pot bring the olive oil just below smoke point and add in the carrots, celery, onion and butternut squash. Allow to sweat over medium heat until softened and fragrant. (approx. 3-5 minutes) Adding a pinch of salt to the vegetables will draw out their natural moisture and allow sweating process to happen faster.
Next add in the tomato paste and allow to cook until fragrant. The ingredients should smell slightly sweet, and the color will change to a “rusty” red. At this point deglaze with the wine and add the entire can of whole peeled tomatoes including the juice.
Allow to simmer over medium heat, stirring frequently, until vegetables are soft (approximately 30 minutes).
While the tomatoes and vegetables simmer heat a large sauté pan over medium high heat and brown the lamb and sausage. Once cooked through remove from heat and reserve.
Once the vegetables and tomatoes are soft remove from heat and blend using and immersion blender. Make sure to leave a little chunky for a more rustic sauce.
Once blended, return the sauce to a medium low flame and add in the ground veal and sausage. Season with salt and pepper if needed. Add the bay leaf and allow to simmer, stirring frequently, for an additional 1-2 hours or until desired consistency and depth of flavor is achieved. Remove from heat and reserve for service or cool and use over the next 7 days as needed.