Step 1

Heat the oil in a wide pot over medium-high heat. Add the pork and beef and cook, breaking up with a wooden spoon, for 12-15 minutes until well-browned and completely cooked through. Season with salt, pepper, and crushed red pepper. Transfer to a bowl.

Step 2

If there is excess fat in the skillet, drain off all but 1 tablespoon fat.

Step 3

Add the diced onion to the pot over medium heat. Cook, stirring occasionally, for 6-7 minutes until softened. Melt the butter into the pot. Once melted and frothy, add the minced red Fresno, minced garlic, and minced roasted garlic. Cook for just 1 minute until fragrant.

Step 4

Return the beef to the pot and toss to combine. Taste and season lightly with salt and pepper. Add the beef stock and crushed tomatoes and bring to a boil. Season with sugar. Reduce heat and simmer, partially covered, for 1 hour. Stir the sauce occasionally as it cooks to prevent it from sticking and add a splash of water or stock, as necessary, to loosen up the sauce if needed.

Step 5

Taste the sauce and season to preferences. Stir in the torn basil leaves and cook for 1-2 minutes more until wilted.

Step 6

Shortly before the sauce finishes simmering, cook the pasta and reserve 1/2 cup pasta cooking water. Add the pasta cooking water to the sauce. Using a spider strainer, scoop the pasta out of the pot and directly into the sauce. Toss to coat with the sauce. Turn off the heat. (Note: If meal prepping, only sauce the pasta you intend to eat immediately. Store the sauce and noodles separately in the refrigerator)

Step 7

Divide the cooked pasta between low pasta bowls and spinkle freshly grated parmesan cheese on top and a few more basil leaves, if desired. Enjoy!