Instructions

In a cast iron sauce pan, on medium heat, brown the ground beef and sausage.

While the meat is browning, in a large dutch oven, on medium high heat, heat the oil. Add the onion, carrots, celery, half the zucchini, salt and pepper, and sweat for five minutes stirring occasionally.
Add the chopped garlic. Stir. Lean your head over the pot. Take a deep breath. All the way into the belly. Slow exhale. This is heaven friends. Now, get it back, because garlic can burn, quickly. And frankly it tastes like burnt garlic, which bites. Literally.

Add the tomato paste, bay leaf, red pepper flakes, parsley, and oregano and combine.

Add the red wine. Cook down for several minutes. I drop the heat to medium at this point.

Add the crushed tomatoes. Just as it starts to bubble, drop the temperature to low.

Add the browned beef and sausage, and let simmer. Could be endlessly, but at least twenty minutes.

Five minutes before serving, add the other half of zucchini and the basil leaves. Serve over your favorite pasta, garnish with parmesan cheese, and fresh basil.