Heat a large Dutch oven or heavy-bottomed pot over medium heat. Add 1 lb ground beef and 1 lb ground pork, breaking it up as it cooks. Cook until fully browned and no longer pink.
To the browned meat, add 1 finely diced onion, 1 finely diced carrot, and 1 finely diced celery stalk. Cook for 6–8 minutes, stirring occasionally, until the vegetables are softened and fragrant.
Stir in 3 cloves minced garlic and 1 tablespoon fresh minced oregano. Cook for about 30 seconds, just until aromatic—don’t let the garlic brown.
Add 2 tablespoons tomato paste and stir well. Let it cook for 2–3 minutes until it deepens in color and coats the meat and vegetables.
Pour in 1 cup red wine, scraping up any browned bits from the bottom of the pot. Let it simmer for 3–4 minutes until slightly reduced.
Stir in 1 cup beef broth, 24 ounces marinara sauce, 1 ½ teaspoons salt, ½ teaspoon black pepper, 2 teaspoons sugar, ½ teaspoon crushed red pepper. Bring the mixture to a gentle simmer and let it cook uncovered for about 20-30 minutes to meld the flavors.
Add 2 pounds gnocchi directly to the pot, stirring gently to coat. Simmer for 6–10 minutes, stirring occasionally, until the gnocchi are tender and the sauce has thickened.
Turn off the heat and stir in ½ cup heavy cream until fully incorporated. Taste and adjust seasoning with salt and pepper as needed. Top with fresh chopped parsley and grated parmesan cheese just before serving.
