Brown the guanciale in a frying pan. Drain and set aside. Brown the Italian sausage and ground beef together. Break up the meat as it cooks. Drain and set aside.
Place oil and onions in a 4 qt dutch oven. Cook on medium heat until soft. Puree the whole tomatoes in a blender and add to the dutch oven along with the tomato paste and crushed tomatoes. Add all other ingredients and stir well.
Place the dutch oven in a 250 degree oven and simmer for two hours. This helps prevent the sauce from burning on the bottom of the pan.