Italian Sausage Spaghetti

12 ounces spaghetti

8 ounces ground sirloin

8 ounces mild Italian sausage, casings removed

1 cup finely chopped onion

1 cup finely chopped fresh mushrooms

3 cloves garlic, peeled and finely chopped

½ cup finely chopped Italian (flat-leaf) parsley

1 large can (35 ounces) crushed tomatoes with basil

¼ cup dry red wine

1 teaspoon extra-virgin olive oil

1 teaspoon sugar

½ teaspoon salt

¼ teaspoon ground black pepper

Cubed fresh mozzarella, optional for serving

Bring a pot of water to boil, and cook the spaghetti according to package directions. Drain and set aside.Meanwhile, begin cooking the beef and sausage in a large pot or Dutch oven over medium heat. Add the onions, mushrooms, garlic and parsley. Cook until the meat is crumbled and cooked through, about 6 minutes. (If there is more than 1 tablespoon of grease in pan, drain excess away by tilting the pan and spooning it out.)Add the tomatoes, wine, olive oil, sugar, salt and pepper. Taste and adjust seasonings, if necessary. Reduce heat to medium-low, and simmer at least 10 minutes but preferably for 30 minutes to let flavors develop fully.Serve the sauce over hot cooked spaghetti, garnished with cubed fresh mozzarella, if desired.Serves six.@Recipe nutrition:Nutrition values per serving: 418 calories (22 percent from fat), 10 g fat (3 g saturated), 57 g carbohydrates, 6 g fiber, 21 g protein, 34 mg cholesterol, 938 mg sodium.