Vegetable oil to get the pan lubed up!
1 lb. Italian Sausage ( I use hot and regular)
1 lb. lean ground beef
Olive oil
1 large onion chopped
5 cloves of garlic minced
1 tsp. dried basil, oregano and thyme
¼ cup dry white wine
Salt and pepper to taste
Sautéed sliced mushrooms (optional, if you like, sauté separately and add to your sauce toward the end)
1 can tomato paste
2 large cans tomato sauce or more depending how far you want to stretch it!
1 can water
This is my stand-by crowd pleaser.  It’s easy.  I make it once a month.  Back when pork was raised fattier, I would drain the fat after cooking the meat.  Nowadays, it barely renders enough oil to sauté the onions.  Cook the ground meats first in a large pan, set aside, then gently cook the onions until soft, adding the garlic and spices for the last minute before the tomato sauce. 
There are variations to this recipe.  Feel free to experiment with chicken stock and make a roux for a thicker sauce.  No wine on hand, too bad for you, but no problem for this recipe; use chicken stock or water and increase spices accordingly.
My mom would make this when we went camping. It freezes well and makes for a good ice block in the cooler.