Heat a large heavy pot over medium-high. Swirl in the olive oil.
Brown sausage and beef in batches until well colored. Transfer to a plate.
Reduce heat to medium. Cook onion until translucent, about 5 minutes.
Stir in garlic and tomato paste. Cook until the paste darkens, about 2 minutes.
Pour in red wine and scrape up any browned bits. Simmer 1 minute.
Add crushed tomatoes, tomato puree, and water. Stir until smooth.
Season with sugar, salt, pepper, oregano, and red pepper flakes. Add the Parmesan rind.
Return browned meats and any juices to the pot. Bring to a gentle simmer.
Partially cover and simmer on low 2 to 2 1/2 hours, stirring occasionally.
Remove the rind. Stir in basil and adjust seasoning to taste.
Slice sausage and shred beef. Serve over hot pasta with grated Parmesan.
Notes
Variation: Add 1/2 pound meatballs during the last hour for a classic mixed-meat gravy. Storage: Cool, then refrigerate up to 4 days or freeze up to 3 months. The flavor deepens by day two.This recipe is an original creation inspired by classic Easy Sunday Sauce Recipes flavors. All ingredient ratios and instructions are independently developed.