Brown the ground beef and ground sausage in a skillet and cook until it is no longer pink.
Add the olive oil to a large dutch oven or pot on medium-high heat. Once the oil is warmed add the onions and stir so they don't overcook. Cook for 3-4 minutes and then add in the garlic and cook for 1 minute more.
Pour the crushed tomatoes, tomato puree, and seasonings into the dutch oven.
Once the meat is cooked, drain the fat and transfer it to the dutch oven.
Bring the sauce to a slight boil and then reduce to low heat and simmer for 3-4 hours, stirring as needed.