Meagan's Pasketti Sauce (Ummy Nummy Super Meaty Pasketti Sauce)

I make this sauce in a big batch and freeze the leftovers, it makes about four to six meals serving four big appetites. A hit when we have dinner guests, and not as hard to make as it sounds.

1 pound Italian sausage
1 pound lean ground beef
2 tablespoons olive oil
About 8 to 10 large mushrooms, sliced as thinly as possible
1 or 2 large cloves garlic (depends on how garlicky you
    like it, I love garlic so I use a lot)
1 bottle red wine (good wine or cooking wine, the better
    the wine, the better the sauce)
2 tablespoons Italian seasonings (or if you have fresh Italian herbs on hand,
    use them to your taste, but it does turn out much better that way)
1 large can tomato SAUCE
2 large cans PEELED CRUSHED tomatoes (you can also use fresh
    tomatoes, but this makes the sauce really watery)
1 small can tomato PASTE
1/4 cup each Parmesan and Romano (not totally necessary, but the
    Parmesan is REALLY good)
1/4 to 1/2 teaspoons granulated sugar (helps cut the acidity)
1/2 teaspoon salt

(I've never really measured on a lot of the stuff, but it sounds about right) In a skillet over medium high heat, saut