Cook sausage, ground beef, onion, carrot, celery, and garlic over medium-high heat in a large pot until sausage and beef are browned. Drain off fat.
Stir tomatoes, tomato paste, wine, Italian seasoning, salt, and pepper into meat mixture. Bring to a boil; reduce heat. Cover and simmer 20 minutes, stirring occasionally. Remove pot from heat. Stir in whipping cream.
Cook spaghetti according to package directions in a large pot; drain. Serve sauce over hot cooked spaghetti and sprinkle with fresh parsley.
[Cleaning tip: Once the stove top is cool, wipe up any oil splatters or spills with Clorox Disinfecting Wipes*. Rinse hands once complete.]
1 pound bulk Italian sausage
1/2 pound ground beef
1 cup chopped onion
1 cup finely chopped carrot
1/3 cup chopped celery
4 cloves garlic, minced
1 (28 ounce) can diced tomatoes, undrained
1 (6 ounce) can tomato paste
1/2 cup dry red wine or beef broth
2 teaspoons dried Italian seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup whipping cream
1 pound dried spaghetti
2 tablespoons chopped fresh parsley or basil