Mix beef and veal and spread out in a baking pan. Bake for 20 minutes. Stir and cook another 10 minutes.
In a saucepan, combine sage, oregano, salt, pepper, onion, mushrooms, and garlic. Heat and cook, stirring, until mushrooms start to release their liquid. Spread over meat mixture and cook in oven another 15 minutes.
Remove meat from oven and transfer to a large saucepan.
Add remaining ingredients and bring to a boil. Reduce heat and simmer for 1 1/4 hours. Add more salt if needed.
Cool and store in refrigerator, for up to a week, or freeze. Reheat as needed.