In a large pasta pot or Dutch oven, combine the veal, beef, onion and oil over high heat and cook until meat is seared on all sides and meat juices have evaporated, 10 to 12 minutes.
Add the wine and cook, stirring constantly, until wine evaporates and meat is darker brown, about 5 minutes.
Stir in the tomatoes, sausages, salt, and chile flakes. Reduce heat to simmer and cook 2 1/2 to 3 hours, stirring occasionally and skimming fat as necessary.
Remove from heat and remove meat from ragu. Adjust seasoning with salt and pepper.
Recipe copyright 2000, Mario Batali. All Rights Reserved.