Hi Ally! YUM!! About how many cups does this make? I think I might give this a try the next time I make lasagna (when the weather cools down)! It's really not much more work than the sauce I make. Other than the added veggies (celery/carrots), red wine & parmesan and longer simmering time, the steps are pretty similar. Other than dessert, lasagna is definitely one of my favorite things to make. And no, it isn't my recipe. It's an ATK recipe I've been using for years that's so dang good I've had a hard time changing anything, other than switching to sweet Italian sausage instead of ground chuck. And from what my family/friends tell me, I would have bodily harm come to me if I change anything 
But I think they would be pleased with this sauce! Okay, sorry for my rambling!
Oh, my adorable rambling Tonya Rose!! How much do I adore your passion for cooking!! This will make at least 2-3 quarts...I typically freeze some of it in smaller containers to have for other uses...everything from lasagna to a deep dish like pie pizza...growing up my boys (all now men) LOVED this!! You'll enjoy the subtle flavors of the different meats...when I'm here in CO I even do some bison...the pepperoni gives it deeper flavoring and some added oils especially if you're using other lean meats like ground chicken or turkey. I'll do the meats, the holy trinity (ground finely)-carrots, celery, onions, eggs spices, fresh herbs, and ground crackers (sometimes saltines, somethings nutty salty varieties, etc) and make these 'baseball' size meatballs...omg, they are a meal w/some sauce!! When I'm home, here's what we'll do...you'll come to M.I. and we'll make it together!! xo
Oh, you're so welcome, Angi...I, too, like to make a lot, divided it into smaller portions and freeze...this sauce is so versatile...lasagne, pasta, pizzas, pies...whatever...let me know how you like it! Actually, I just had Chef Anthony Sasso, chef at Michelin-star Casa Mono in NYC, come visit w/us in our home and cook...after dinner around midnight, guess what he wanted? My bolognese w/papparadelle pasta...and he ate 2 servings! It's good stuff! Again, let me know how you like it and come back!!
How cool is that, PJ! The recipe is some 'work' (since I do it blindfolded it's second nature to me and not 'work'), but well worth it...have a big ol' pot! And be ready to freeeze some...you could cut the recipe in half, but I've never done that...isn't cooking a divine hobby! Welcome to my world, my new great foodie friend! xoxo Ally
