1In a large stock pot(I use a 60 quart)add your Olive Oil and heat on med. Once it starts to shimmer add your onions and cook for about 5 minutes till limp(do not brown them).Then add garlic and cook for another 2 minutes(again do not brown).
2Now start adding all your tomatoes and simmer to a low boil. This should take at least an hour to start seeing the heat come to the top of pot.While this is happening start browning all your meats and put aside to drain through(I like to remove all the excess fat and drain in colander and then put also on brown paper bags which soak up even more grease).
3Once tomatoes are heated add your spices and carrots.Stir them in and SLOWLY start adding in your meats.Stir in the meats as your adding them to distribute evenly.Put cover on and let cook stirring every 1/2 hour.
4This will cook up to at least 8 hours! Watch your ribs though when they star getting soft on bone remove them and shred meat off bone and add back to pot.(You can save bones to make a stock later on).
5Now you have to let this cool down before freezing for future usage. This can be stored up to 1 year in heavy duty freezer plastic containers.I like to get the ones that hold up to 4 cups. All is all I end up with about 50 quarts of sauce! Very handy when you want a quick dinner just take sauce out in morning and when you get home at night it is defrosted and just heat and serve over your favorite pasta!