Preheat oven to 190°C. In a medium skillet, heat half of the olive oil over medium heat, and sauté the onion, carrot and celery for 5 to 6 minutes, or until the onion is golden brown. Set aside to cool.

In a large bowl, combine the ground meats, sausage meat, eggs, breadcrumbs, 2 tablespoons of the parsley and the 2 teaspoons of salt. Add the sautéed vegetables and mix well. Shape it into an oblong loaf, compact well and gently dredge it in flour.

In a Dutch oven or large ovenproof casserole, heat the remaining olive oil. Carefully transfer the meat roll to the pan and brown on all sides, turning gently, about 2 minutes on each side.

Add the wine to the pan, stir to scrape up the browned bits from the bottom of the pan, and cook to reduce the liquid slightly. Add the stock, the potatoes, and the remaining 1 tablespoon parsley to the liquid in the pan.

Cover and bake for 25 to 30 minutes. (I baked it for 50 minutes).

Season the sauce with salt and pepper to taste. Let rest for 10 minutes before slicing.

Cut into slice and serve with the sauce spooned over.