Instructions

1. Heat 2 tablespoons of olive oil in a large Dutch oven over medium heat.
2. Add 1 pound of ground beef and 1 pound of Italian sausage, breaking them up with a spoon, and cook until browned, about 8-10 minutes.
3. Add 1 diced onion, 4 minced garlic cloves, and 1 diced bell pepper. Sauté until the vegetables are soft, about 5 minutes.
4. Stir in 1 tablespoon of tomato paste and cook for 2 minutes to deepen the flavor.
5. Pour in 1 cup of red wine to deglaze the pot, scraping up any browned bits from the bottom.
6. Add 28 ounces of crushed tomatoes, 1 teaspoon of dried oregano, 1 teaspoon of dried basil, and 1 teaspoon of red pepper flakes. Stir to combine.
7. Season with 1 each of salt and 1 each of pepper. Bring to a simmer.
8. Add 1 pound of linguini, breaking in half if necessary to fit, and 4 cups of beef broth. Stir occasionally and ensure the pasta is submerged.
9. Cover the pot and cook for 10-12 minutes, stirring occasionally, until the pasta is cooked al dente and the sauce has thickened.
10. Stir in 1/2 cup of heavy cream and 1/2 cup of grated Parmesan cheese until well combined.
11. Finish with fresh basil and parsley for garnish before serving.