Brown the ground beef and sausage together.
Pour off the grease.
Add the diced onions to the pot and stir them in.
Pause stirring to add in the spices. We never measure but eyeball this step by adding the spices on top of each other and lowering the intensity/amount as we go along. Sprinkle the Italian seasoning so it covers the pile of meat.
Don’t stir. Add on top of the Italian seasoning the garlic, in a lesser amount.
Don’t stir. In a similar fashion as in step 5, continue down the list with Parsley, Sage, Salt, Oregano (optional), crushed red pepper, and finishing with black pepper with each spice being less than the previously added spice.
Stir the spices and meat together.
Add the Hunt’s pasta sauce, canned tomato soup, crushed or diced tomatoes, and the tomato sauce to the pot and stir well.
Simmer. The longer you let it sit the better the flavors gel. My family cooks it the night before, pops it in the fridge for the day, and heat it up the next day for dinner.
30 minutes before you want to eat, put water to boil according to pasta’s directions.
Cook and drain the pasta noodles.
Plate the pasta noodles, pour the sauce on top, and top with parmesan and fresh parsley if desired.
Bon appétit, from my family’s kitchen to yours.