Brown ground beef, season to taste with salt and pepper, drain and set aside.
Cut link sausage up into meatball size pieces, brown, drain, and set aside. I use Thomasville Hot. If making sauce for lasagna, remove sausage from casings and brown with the ground beef.
Sauté garlic, onion, and bell pepper in olive oil, just until the onions are translucent.
Add meat, tomato sauce, tomato paste, diced tomatoes, herbs and spices, mushrooms, sugar, and wine. I use fresh mushrooms, and a red burgandy for a deeper earthy flavor. Omit mushrooms if making sauce for lasagna.
Simmer on medium low for at least one hour, stirring occasionally.
When ready to serve, mix corn starch with water and add to sauce, along with both cheeses to thicken.
When cheese is incorporated, and sauce has thickened, serve over your choice of pasta or use as a meat filling for lasagna.