Birthday Ragu

1In a large pot, heat olive oil (2 tbsp) over medium heat.

2Add the chopped onions and garlic (3 cloves). Cook until softened and translucent, about 5 minutes.

3Add the ground beef (1 lb) and Italian sausage (1 lb) to the pot. Cook until browned and no longer pink, breaking up the meat with a spoon, about 10 minutes.

4Pour in the red wine (½ cup) and allow it to simmer for 2-3 minutes to deglaze the pot, scraping up any browned bits from the bottom.

5Stir in the crushed tomatoes, tomato paste, beef broth (1 cup), sugar (2 tsp), basil, oregano, red pepper flakes (¼ tsp), salt, and pepper. Bring the sauce to a simmer.

6Reduce the heat to low, cover the pot, and let the sauce simmer for 2-3 hours, stirring occasionally.

7Meanwhile, cook the pasta according to the package instructions until al dente. Drain and set aside.

8Serve the ragu over the cooked pasta.

9Garnish with freshly grated Parmesan cheese and torn basil leaves before serving.