Ragu Sauce

Directions

1. 1
   Place a deep skillet or a Dutch oven over medium heat, add olive oil.
2. 2
   Add vegetables to the hot oil, cook until veggies begin to soften; add garlic, and cook an additional minute.
3. 3
   Add ground beef and bulk Italian sausage to the same pan and cook until no longer pink, crumbling the meat mixture as it cooks.
4. 4
   Stir in tomato paste and balsamic vinegar. Season mixture with seasoning and season with salt and pepper.
5. 5
   Pour beef broth over the mixture and bring to a boil. Reduce heat and cook the ragu for about 30 minutes.  
6. 6
   Toss the ragu with al dente spaghetti.