Heat olive oil in a large skillet. Add next three ingredients and sauté until soft. Add garlic for last two minutes of sauté. Pour all ingredients into a large stockpot.
Add ground beef to the skillet and cook until pink is gone. Add additional oil if necessary. Pour into stockpot.
Cut Italian sausage into 1 1/2 inch meatballs. Add additional oil if necessary and cook sausage until lightly browned on all sides. Add to stockpot.
Place pepperoni in stockpot.
Add remaining ingredients, except salt and pepper, to stockpot. Stir well. Cover and cook over medium/low heat for at least two hours. Stir occasionally and add water if necessary.
Taste for salt and pepper and adjust.
Serve over pasta.