Brown a combination of beef, pork, and veal in a skillet, adding salt and pepper to season.
Drain and cool your meat.
In a large pot, cook chopped onions and chopped roma tomatoes, or your favorite tomatoes, in extra virgin olive oil.
Add salt and pepper, tomato paste, freshly torn basil, thyme, 3 cups of canned tomatoes, some red wine, and the secret ingredient — tomato soup.
Simmer sauce for 2 hours, adding freshly grated parmesan during the last 20 minutes of cooking. Add your meat and extra virgin olive oil and blend with a hand blender to thicken.