In a large, heavy dutch oven or stock pot, heat olive oil over med/high heat. Add the pork being careful not to crowd the pot.

Cook over med/high heat until browned on all sides and remove with a slotted spoon to a large bowl. Drain all but 2 tablespoons of the fat, add the sausage to the pot, working in batches, and cook until browned on all sides. Remove with slotted spoon and add to the bowl with the pork. Drain all but 2 tablespoons of fat

Add the diced onions and carrots to the pot and cook until the onions are translucent and softened stirring occasionally.

Add the garlic and oregano, continue to cook for about 1-2 minutes. Add the wine to the pot and scrape any brown bits left on the bottom, stir and let the wine cook down for approximately 2-3 minutes.

Add the meat back to the pot with the onions and stir to combine. Add all four cans of tomatoes and stir thoroughly. Stir in the parsley, basil, sugar, salt and pepper.

Turn the heat down to low and simmer for approximately 2-3 hours stirring occasionally. Before serving, taste the sauce for seasoning....since this is a large recipe you may need to adjust the sugar, salt and pepper to suit your tast