Soak the dried mushrooms in one cup of hot water for about 10 minutes. Strain the mushrooms, pressing out the water and reserve the water from the mushrooms for the sauce. Finely chop the mushrooms.
In a large frying pan or Le Creuset Dutch oven over medium heat, sauté the onion, garlic, parsley, carrot and celery for about 10 minutes or until soft and light golden in color.
Add the beef and pork sausage breaking it up as it browns. Continue to cook until all the liquid from the meat has evaporated. Add the red wine and cook until the wine is reduced by about 3/4. Add the tomato puree, tomato paste, mushrooms and reserved water from the mushrooms. Season with salt and freshly ground pepper.
Cover the pan/pot and simmer for 2-2-1/2 hours on low heat. Stir occasionally and add water if the Ragù gets too dry. Serve over pasta, my favorite is spaghetti with grated parmesan.