Add the remaining 3 tablespoons of
olive oil to the
saucepan and heat until just shimmering. Add the beef, veal and pork and cook over moderately high heat until just barely pink, about 5 minutes. Return the vegetable mixture to the
saucepan. Add the garlic and cook over high heat until fragrant, about 1 minute. Add the wine and cook, stirring occasionally, until almost evaporated, about 8 minutes. Stir in the tomatoes and their juices, the chicken stock,
thyme and
bay leaf. Season with a generous pinch of salt and pepper and bring to a boil over high heat. Cover partially and cook over moderately low heat for 1 hour. Discard the
bay leaf. Stir in the heavy cream and cook the sauce just until heated through.