In a dutch oven, add your olive oil and onion over medium heat. Stir constantly to avoid any burning
After about 3-5 minutes when all of your onion is translucent add in your garlic and cook for another minute.
Then add in your crushed tomatoes, smoked paprika, 1 ½ teaspoon salt, red pepper flake, black pepper, balsamic vinegar and oregano. Drop the heat to low, cover and allow to simmer for about 3 minutes.
The add in your basil, sage, parsley and thyme. Stir to combine, cover and allow to simmer for about 10 minutes.
to medium heat, add your lean ground beef, 1 teaspoon of salt and Italian sausage.
Cook your meat until all of it is well cooked and brown. Once it's well cooked, you're going to add all the meat and the meat drippings to your pasta sauce.
Stir to combine the meat and sauce. Cover and allow to simmer for about 10 minutes while you cook your pasta.
Cook your 16 oz of pasta per the instructions on the packaging. Once your pasta is al-dente, drain your pasta.
You can either serve the pasta with the meaty marinara laddled over the top or you can add the drained pasta to the pot with the meat sauce. I prefer adding the pasta to the meat sauce, giving it a good stir and letting the pasta absorb some of the tomato sauce.
Garnish with parmesan cheese and fresh parsley.