Using a cutting board and knife, chop onions into a small and thin dice. Mince garlic and cut basil using the chiffonade method of rolling several leaves together and then thinly slicing the basil. Rough chop the tomatoes and reserve the sauce. Set all aside.

Heat a large Dutch oven or stock pot over medium high heat. Add ground beef and brown well. Use a large slotted spoon to break up the meat as you turn and brown all sides. Remove ground meat to a medium sized bowl.

Check the pot to see if there is enough oil from the meat to properly cook the aromatics. If there is very little or no fat, add two tablespoons of olive oil to the pot.

Reduce heat to medium low and add the diced onion. Cook onion until transparent and the fond from cooking the meat has partially released from the bottom of the pan.

Add the garlic, oregano, basil, salt, and pepper, and continue to cook and stir until garlic and herbs are fragrant. Push these aromatics to one side of the pot. Increase heat to medium and add red wine. Stir and scrape remaining fond from bottom of the pot and cook gently for 2 to 3 minutes until alcohol has burned off and mixture is slightly reduced.

Add the chopped tomatoes, the sauce from the cans of the tomatoes, the can of tomato sauce, and the browned ground beef and Italian sausage. Stir well.