Prep all ingredients before you begin. Bring a large pot of salted water to a boil.

Meanwhile, heat 1 tablespoon olive oil and 1 tablespoon butter in a large Dutch oven over medium-high heat. Add the diced shallot, celery and grated carrots. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes. Remove vegetables to a bowl or plate; set aside.

Add remaining 1 tablespoon olive oil and 1 tablespoon butter to the pan. Add the ground beef, veal and sausage. Season with salt, black pepper, and white pepper. Cook, stirring occasionally, breaking up the meat with a wooden spoon, until no longer pink, about 5 minutes. Return the vegetable mixture to the pan. Add the garlic and sage, cook until fragrant about 1 minute.

Add the tomato paste. Cook, stirring often, until combined, about 1 minute. Add the wine. Cook, stirring often, until reduced by half, about 4 minutes. Add the crushed tomatoes and chicken stock. Reduce heat to low, simmer the sauce while the pasta cooks. Stir in heavy cream cook until heated through.

Cook the pasta according to the package directions until al dente. Reserve 1 cup of the pasta water, then drain the pasta and return to the pot. Pour the pasta and about 1 cup Parmesan cheese into the sauce. Gently toss to coat with sauce; add cooking water as needed if the pasta is too dry.