Directions:

1. Cook pasta according to can directions.
2. Meanwhile, measure out ingredients for sauce. Reconstitute beef and sausage with ½ cup water. Set aside.
3. Sauté garlic in butter until softened. De-glaze with red wine and reduce by half.
4. Add vegetables and reconstituted meats and reduce until syrupy.
5. Add all remaining ingredients and bring to a simmer. Simmer on low for 8–10 minutes.
6. Toss pasta in sauce and sprinkle parmesan on top before serving.

Yield: 6 cups. Recipe featured in March 2014 Thrive It Up broadcast.