To Die For, End of the World Spaghetti Bolognese, and I Feel Fine

I heard an expert on the radio yesterday tell us that the Mayans actually didn't ever predict that today was to be the end of the world.

Oh well.

And I was all prepared with my last supper which would be spaghetti and sauce.  Putanesca, Marinara, Fra Diavolo; name your favorite.  Here is one of mine: Bolognese - tomato, beef and sausage.  Our son came home for the holidays and his favorite is mine - so here is something worth living for - sorry Mayan hysterics.

Since the world didn't end today, go ahead and enjoy this wonderful, warming winter meal knowing that today, Winter Solstice, actually marks the day after which daylight is only getting longer - Wahoo!

10-oz fresh mushrooms, thickly sliced
1 large onion, diced
1 lb. Italian sausage, cut up
1 lb ground beef (preferably grass-fed)
2 cloves garlic
1/2 tsp red pepper flakes
1 tsp herbes de Provence (or Italian herbs)
1 6-oz can tomato paste
1 32-oz can crushed tomatoes
2 14.5-oz cans petite diced tomatoes
1/3 cup red wine
1/3 cup white wine
1/3 cup cream sherry

Heat a tablespoon olive oil in a 4 qt soup pot.  Add the mushrooms and turn heat to high.  Cook the mushrooms, stirring often, until they release their water, dry up and begin to brown nicely.  Once browned, set aside in a large bowl. 

In the same pot, sauté the onions over medium heat in a bit of olive oil, until they begin to caramelize, about 10 minutes.  Add the sausage and beef and cook about another 10 minutes, until the meats are browned.  Add the garlic, pepper and herbs and cook another 2-3 minutes.  Stir the tomato paste into the pot and cook to slightly caramelize the tomato paste, about 3-5 minutes. 

Add the crushed and diced tomatoes along with the wine.  Salt and pepper to taste.  Mix well while bringing to a boil.  Turn heat to low, stir, and cook uncovered for 15 minutes and then covered for at least 30-45 minutes.  Stir every 10 minutes or so.