Sauté the onions, carrots, and celery in a large skillet over medium-high heat for 5-7 minutes or until softened. Add the mixture to your slow cooker.
Add the ground beef and pork to the skillet and cook, breaking up the meat with your spoon as you go along, until it's browned. Drain most of the fat prior to adding the meat to your slow cooker.
Add the remaining ingredients (except for the cream and salt & pepper) to your Crockpot and give it a good stir. Cook for 8 hours on low.
Once the sauce is done, stir in the cream and season with salt & pepper as needed.
The red wine adds great flavor to this sauce, but if you don't want to use it, replace it with the same amount of beef broth.
This sauce freezes well. I like to freeze it in small containers so I've got individual portions that thaw quickly on the stove.
This recipe conservatively feeds 8 but will feed more depending on how much people eat.
Instant Pot Instructions: Sauté the carrots, onions, and celery in your Instant Pot using the "sauté" function for 3-4 minutes, then add the ground meat and continue cooking until it's browned. Spoon out most of the fat. Add the remaining ingredients (except for cream and salt & pepper), close the lid, set the valve on "sealing" and cook on high pressure for 10 minutes. Let the pressure release naturally. Stir in the cream and season with salt & pepper as needed.