In a large Dutch oven or large heavy saucepan over medium-high heat, heat the olive oil.
Add the onion, carrot, celery, and garlic and sauté until softened and a little golden, about 7 minutes.
Add the ground beef and the sausage, turn the heat to high, and cook, stirring only occasionally, until the liquid has burned off and there is a crust or caramelization underneath the meat, about 7 minutes longer.
Add the wine and deglaze the pan. Cook until the wine has slightly burned off, about 3 minutes.
Add the broth and the tomato sauce and bring to a low boil. Lower the heat so the sauce is at a low simmer, cover, and cook until much of the liquid has cooked off and the flavors have melded, about 2 hours. Season to taste with salt and pepper.
Meanwhile, bring a pot of water to boil over high heat. Add a tablespoon of Kosher salt, then add the pasta. Cook for five minutes, or according to the package instructions. Drain, return to the pot, and add as much sauce as desired to the pasta (reserve the rest to freeze or use later).
Garnish with parsley and parmesan cheese, and serve right away.
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