In a food processor, puree onion, carrots, celery, and garlic into a coarse paste. In a large pan over medium heat, coat pan with oil. Add the pureed veggies and season generously with a big pinch salt. Bring the pan to a medium-high heat and cook until all the water has evaporated and they become nice and brown, stirring frequently, about 15 to 20 minutes. Add the ground meats and season again generously with big pinch of salt. Cook another 15 to 20 minutes. Add the tomato paste and cook until brown about 4 to 5 minutes. Add the red wine. Cook until the wine has reduced by half, another 4 to 5 minutes.
Add water to the pan until the water is about 1 inch above the meat. Toss in the bay leaves and the bundle of thyme and stir to combine everything. Bring to a boil and reduce to a simmer, stirring occasionally. As the water evaporates you will gradually need to add more, about 2 to 3 cups at a time every hour (3 hours, 3 more times). Simmer for 3 1/2 to 4 hours. Season with another big pinch of salt.
Bring a large pot of water to a boil over high heat to cook the pasta. Add a big pinch of salt to the water and bring to boil. Add pasta and cook as directed. Drain the pasta and place in mixing bowl with 3/4 of the sauce. Stir or toss the pasta to coat with the sauce. Add the cheese and toss. Divide the pasta and sauce into serving bowls and top each with a little more sauce. Top with remaining grated Parmesan. Serve immediately. Recipe inspired by Anne Burrell.