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Heat a large dutch oven to medium-high heat, and add the bacon. Saute bacon for 3-5 minutes until bacon is crispy.
Next, add onions, celery, carrots and garlic. Saute for 3-4 minutes, stirring occasionally, until onions are translucent. Season with salt (around ¼ teaspoon).
Now add in ground beef and sausage to the pot. Cook until meat is browned, about 7-10 minutes breaking down meat with potato masher or wooden spoon the entire time.
Deglaze with red wine, and cook for 1-2 minute until wine has cooked into the meat.
Add in whole tomatoes, tomato sauce, tomato paste, parsley, oregano and basil. Stir and bring to a simmer for 20-25 minutes.
Lastly, add in balsamic vinegar and grated parmesan cheese. Stir to combine and simmer for another 5 minutes. Serve.