1. To a large dutch oven over medium heat, add in 1 Tbsp. olive oil, 1/2 finely diced onion, 1 peeled and diced carrot, and 1 finely diced celery stalk. Cook that for about 8-10 minutes, then add in 8 cloves minced garlic, and cook for 1 more minute until fragrant.

2. Once the veggies are cooked, add in 1/2 lb. lean ground beef, and 1/2 lb. ground sausage. Break it up, and cook until browned, about 5-7 minutes. To that, add in 3 oz. tomato paste, 1 tsp. dried basil, 1 tsp. dried oregano, 1 tsp. salt, 1/4 tsp. black pepper, and an optional 1/4 tsp. red pepper flakes. Mix until fully combined.

3. Add in 28 oz. diced fire roasted tomatoes, 1/4 cup beef broth, and 1/2 cup red wine. Mix that until it’s combined. Bring the sauce to a boil, then reduce to a simmer and cook for 20 minutes. Meanwhile, cook 1 lb. pasta in salted water according to package instructions.

4. Once done simmering, add in 1/2 cup grated parmesan cheese, and give it a mix. Add in your cooked pasta, and mix until the everything is fully coated.

5. Serve with some more parmesan cheese, and basil. Enjoy!