Brown sausage and ground beef; drain of any grease. Set browned meat aside.
Heat olive oil in large dutch oven over medium heat. Add garlic and saute briefly, but don't allow it to brown. Add tomato paste, beef marrow bone (if using), herbs, salt & pepper, and sugar (if using). Saute until spices are fragrant, 2-3 minutes.
Add red wine to deglaze the pan, scraping up any bits from the bottom.
Add the browned meat, followed by the cans of tomato sauce. Fill both empty tomato sauce cans with water and add that water to the sauce mixture.
Bring the sauce to a boil. Reduce to a simmer, partially cover with a lid, and simmer for roughly 3-4 hours, depending on how thick you like your sauce. Stir every 20-30 minutes.
Add meatballs to the sauce and continue to cook for another 30 minutes, just until meatballs are warmed through. Remove marrow bone from sauce and discard.
Serve over pasta. Sprinkle with freshly grated Parmigiano-Reggiano and fresh parsley.
Notes
If you don't want to make meatballs, you can always just serve this wonderful meat sauce over pasta, or it can be made into baked ziti, lasagna, or any other dish calling for meat sauce. My mom never made meatballs when we were growing up. She did it this way and we all loved it! Her lasagna, though, is legendary in our entire extended family (recipe coming soon).
Leftover sauce can be frozen. Cool to room temperature and put sauce in gallon ziploc baggies. Lie them flat in the freezer. When reheating, cut sides of bag and add to large saucepan with about ½ cup of water. Heat on medium low until warmed through.
Keyword Gluten Free, meat sauce, red sauce, spaghetti and meatballs