1In an extra large skillet or a 5 qt dutch oven, pour evoo in pan on med-hi heat. Heat until shimmery.
2Saute onions and green pepper for 2 minutes.
3Now lower heat to medium heat and add garlic. Saute for 1-2 minutes; do not allow garlic to brown.
4Increase heat to med-hi again and add meats, saute while breaking meat up till brown.
5Drain mixture in a colander to remove grease. Set aside. In same pan add tomatoes and dried seasonings; stir frequently until bubbling. Add meat mixture, sugar, and Salt and Pepper to taste.
**IF USING FRESH HERBS: ADD ALL OF ROSEMARY, 1/2 OF OREGANO, AND 1/2 OF BASIL AT BEGINNING OF COOKING TOMATOES.
6Lower heat to simmer. Cover pan. Allow to simmer fro 30 minutes. Cook spaghetti or fettucini to al dente. Reserve 1 cup of pasta water. Drain pasta. Turn off burner. Return to pasta pan for 2-3 minutes. If pasta is too dry, add pasta water 1/4 cup at a time until desired moistness is achieved.
7Now add remaining fresh oregano and basil to sauce. Stir. Put desired amount of sauce over pasta on individual plates.
Serving suggestion: add a simple salad and garlic bread