This spaghetti has gone over tremendously well at dinner parties and quiet dinners at home with the family! Very versatile and something one can enjoy making very much, it is a combination of the best of spaghetti recipes I've loved from various sources, and a few additions from your's truly.
1In large pot, brown onions in splash of vegetable oil (brown but not burnt), then add both meats. Stir and break apart until brown. Drain out most of the grease.
2Add garlic, mushrooms, all seasonings, all the cans of tomato products, and 1 cup of water, rinsed through the cans.
3Stir well, bring to slight boil.
4Add wine, then simmer and stir frequently for at least one hour. The longer it simmers, the better it tastes. (Stirring is very important)
5Cook spaghetti in seperate pot using the instructions on the package. Make sure to salt the water, unsalted noodles are flavorless noodles. I drain the noodles without rinsing them, because you get to keep all the starchy goodness that way.
6Serve, topped with parmesan.
The parmesan is the kicker, gives it a perfectly rounded flavor.