Place the oil and butter in a large, deep pot with the garlic. Add the pork and the sausage and cook over low to medium heat until lightly browned being careful not to burn the garlic.
Turn off the heat.
Remove the tomatoes from the cans and cut them in half removing the seeds. Then place them in a large blender or food processor and process for a few seconds until just blended.
Turn the heat back on low and pour the blended tomatoes over the meats and garlic. Stir well to mix.
Once all the pureed tomatoes are added, add the tomato paste, the Italian seasoning, the fresh basil, rosemary and parsley. Add the wine and taste the sauce. Mix thoroughly. If it needs sweetening, add the apple juice concentrate. If you think it's sweet enough, leave it out.
Place a heat diffuser under the pot so the sauce doesn't burn, and cook the sauce for three hours, stirring every 20 minutes or so. Serve over pasta with grated Parmigiano, Romano or Pecorino, and enjoy!
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