Heat oil in a large pot over medium-high heat, add in the bacon, fry for 1 minute.
Add in onion, celery, carrots, garlic, oregano, rosemary & thyme, saute for 8 minutes, stirring frequently.
Add in the beef mince, pork mince & season to taste. Cook for 5 minutes to brown the meat, stirring frequently.
Pour in red wine, bring to a boil & cook for 5 minutes to slightly reduce & deglaze the pot.
Add in sun-dried tomatoes, basil & canned tomatoes, mix well & bring to a boil. Once boiling, reduce heat to low, place on a lid & allow to simmer for 45 minutes.
After 45 minutes, remove the lid & give the sauce a good mix, check for seasoning again. Place the lid back on & repeat the process for another 45 minutes.
After the second 45 minute period (1 hour & 30 minutes in total), remove the lid, give the sauce a good mix then place the lid back on again & allow to simmer for a final 15 minutes.
15 minutes later, remove the lid (this time for good), stir the sauce & check the seasoning levels again. Remove from the stovetop & allow to rest.