Directions

• Heat the olive oil and one-half of the butter in a large frying pan.
• Add the garlic, onion, carrot, celery and bacon.
• Cook over low heat for about four or five minutes or until the vegetables are tender.
• Add the sausage meat and chopped beef.
• Raise the heat and sauté for eight to ten minutes or until the meat just begins to brown, stirring occasionally with a wooden spoon to crumble the meat.
• Add the Marsala wine and stir in the basil, oregano, the nutmeg. Season to taste with salt and ground pepper.
• Mix in the sugar, the tomatoes in their juice and the tomato paste.
• Reduce the heat to low, stir thoroughly, and let simmer for thirty minutes, uncovered.
• Separately, sauté the mushrooms in the remaining butter along with the parsley.
• Mix the sautéd mushrooms into the sauce. Reduce the heat enough to keep warm until serving.
• Cook the pasta according to the directions on the package.
• Drain the pasta in a colander and return back to the pot.
• Add the sauce and gently mix together. Add salt and pepper to taste. Place in a warm serving dish, serve hot, and top with cheese.