In a large stockpot cook the minced beef, sausagemeat, pepperoni, green pepper, red pepper, garlic, onion, carrots and celery. Cook until beef is no longer pink. Drain into a large colander to drain off the fat.
To the large saucepan, add the mushrooms, passata, tomatoes, tomato puree, stock cubes, bay leaves, thyme, oregano, basil, crushed chillies, black pepper, sugar and beef stock and stir well. Pour the meat mixture into the pan. Bring to the boil, reduce heat and cover. Simmer for 2 hours.