Combination Recipe

Prep

Finely chop the onion and mince the garlic. Remove sausage from casings so the meat is loose.

Heat a large skillet or Dutch oven over medium-high heat and add 1 tablespoon olive oil. When shimmering, add the chopped onion and sauté 4–5 minutes until softened and translucent.

Add the minced garlic and sauté 30–45 seconds until fragrant, stirring constantly to avoid burning.

Push the onion and garlic to the side of the pan and add the ground beef and loose sausage. Break up the meat with a wooden spoon or spatula into bite-sized pieces. Cook 7–9 minutes until browned with no pink remaining, stirring occasionally so it browns evenly.

If excess fat collects, carefully tilt the pan and spoon off 1–2 tablespoons, or blot with a paper towel, leaving a little for flavor.

Stir the tomato paste into the browned meat and cook 1–2 minutes, scraping any browned bits from the bottom of the pan. This toasts the paste and deepens flavor.

Add the crushed tomatoes and beef broth, then stir to combine.

Season with Worcestershire sauce, dried oregano, dried basil, red pepper flakes, salt, and black pepper. Stir, bring mixture to a gentle simmer, then reduce heat to low.

Partially cover the pan and simmer gently 12–15 minutes to let flavors meld and the sauce thicken. Stir occasionally and taste; adjust salt and pepper as needed.

Stir in chopped fresh parsley and 2 tablespoons of the grated Parmesan into the sauce. Simmer 1–2 more minutes to warm the parsley and melt the cheese into the sauce.

Serve the beef-and-sausage combination over cooked pasta, rice, or alongside crusty bread. Sprinkle remaining Parmesan on top and additional parsley if desired.

Storage: Cool to room temperature, then refrigerate in an airtight container for up to 3 days or freeze up to 3 months.