Heat oil in a large skillet and saute the onion, pepper, celery, carrots, mushrooms, bay leaves and thyme until vegetables soften, then place in the crock of your slow cooker.

Add ground meats to the empty pan and season with salt and pepper,  cooking until  browned and crumbly; add to crock.

Add red wine to the crock along with the vinegar, tomato paste, and crushed tomatoes; stir.

Cover crock and cook on high for 4-6 hours or until meat is very tender; remove bay leaves.

Boil rigatoni in salted water according to package directions, then drain.

Toss cooked pasta with sauce and serve garnished with grated Parmesan cheese.