Add the butter to a large, heavy bottomed skillet set over medium heat.
Once melted add the onion, carrots, and celery. Sprinkle the salt over top, and stir the veggies to combine. Sauté the mixture until the veggies are nice and soft, roughly 8-10 minutes.
Add in the tomato pasta and seasonings, stirring gently to combine. Let the mixture cook for 2-3 minutes.
Remove the pan from heat, pour in the wine, and stir to deglaze the skillet. Make sure to scrape up any browned bits from the bottom as you go. Set the vegetable mixture aside.
To the bowl of your slow cooker add the bread crumbs, heavy cream, meats, and ground pepper. Stir them together to combine. Alternatively, you can use your hands to thoroughly knead it all together.
Stir in the vegetable mixture and the tomatoes until everything's evenly combined. Add the bay leaves.
Cover the slow cooker with it's lid, and cook the sauce on low for 10 hours. Stirring 2-3 times during the cooking process, and breaking up any large chunks of meat with a sturdy wooden spoon.
Stir a final time, again breaking up any meat chunks as you do so, and carefully taste and adjust salt & pepper, as needed.
Serve over freshly cooked pasta noodles and enjoy!