A family recipe handed down from generation to generation. From my grandmother to my mother to my sister and her family , to me and then to my children, and now to you!!
In a large stock pot (6 to 8 quarts) add olive oil, whole onion, pork, beef, lamb. Saute on medium heat and brown evenly , about 15 to 20 minutes. Make sure you stir often so that the meat and the onion doesn't burn.
Blend the tomatoes to your liking, then add to the meat mixture, season to your liking, adding the Basil, Salt and Pepper. Cook on medium heat for 1 to 1/2 hours, this will allow the meat to tenderize and have a fall off the bone texture.
My mother suggests that when using Lamb, using the neck of Lamb is best. If you are lucky enough to have a local butcher, ask them to nick the bone to release the bone marrow to flavor the sauce.
When using beef there are a few choices, one variation is using Bracoila (Bracciole)
My sister has graciously allowed me to use her pictures from a blog she did on her website, I have attached her link so that you can have the full recipe
https://cookinginlucca.blogspot.com/2011/02/spaghetti-with-tomato-sauce-and.html?m=1