People on another board have been raving that this is the best spaghetti sauce they've ever tasted.

1	lb	Italian sausage
1	lb	Lean ground beef
2	tbsp	Olive oil
10	lg	Mushrooms, sliced thin (8 to 10)
2	lg cloves	Garlic
1	bottle	Red wine..the better the wine, the better the sauce (Meagan uses Chianti)
2	tbsp	Italian seasonings
1	lg can	Tomato sauce (29 oz)
2	lg cans	Peeled crushed tomatoes -- use canned (29 oz.)
1	sm can	Tomato paste (12 oz)
1/4	C	Fresh parmesan and romano
1/4	tsp	Sugar (helps cut the acidity) -- (1/4 to 1/2)
1/2	tsp	Salt

• In a skillet over medium high heat, sauté the mushrooms until thoroughly cooked, add the garlic, Italian seasonings, and half the bottle of wine. Simmer until the wine has reduced by about half.
• In a large pot, brown the sausage and hamburger together. If you bought the sausage in links, remove it from the casings before cooking. A little extra effort, and a bit messy, but it's worth it. Drain.
• After the meat is cooked, add all the tomato products, making sure that the tomato paste is thoroughly blended throughout.
• When the mushrooms and wine have reduced enough, add them to the tomato-meat sauce. Add the cheese, making sure to sprinkle it over the top or else it will clump up. Sprinkle the sugar and salt over the top, stir well.
• Simmer until you're ready to eat, stirring occasionally. It's best when you've had it simmering all day, gives it a chance to reduce the watery liquid.
• Serve with a nice big salad and LOTS OF BREAD for mopping up the sauce. And of course, lots of extra freshly grated parmesan cheese.