• Warm olive oil in a large saute pan. Add onion and cook a few minutes, until softened. Add garlic, and saute until fragrant. Add ground beef and Italian sausage, and cook until no longer pink. Drain any grease from the pan. Add the tomatoes, sauce, paste, and balsamic to the pan and stir to combine, then add the herbs, a tsp of kosher salt, and 1/2 tsp of pepper, or to taste. I typically will add up to 1/2 cup of hot water to the paste can to clean off remaining bits of paste, and I pour it from can to can to "rinse" the cans, then add the tomato water to the pan. Bring sauce to light boil, then simmer the sauce for an hour, or so, while you're preparing and roasting the squash. Top each plate of squash with sauce, garnish with freshly grated Parmesan cheese, and serve.

Roast Spaghetti Squash

• Arrange two oven racks in the middle of the oven, being careful to be closer to the middle than to the top heating element in an electric oven.

  Preheat oven to 450°.

  Cut squash in half lengthwise and clean out seeds with a spoon. Place the halves on a couple of baking sheets, 3 on each sheet. Generously oil each half with olive oil, then generously salt and pepper them. Place the halves cut-side down on the baking sheets and bake for 20 minutes. Turn the baking sheets and switch them on the oven racks, then bake for an additional 20 - 25 minutes, until tender. You should be able to easily pierce the skin with a fork.

  Remove from oven, and shred the flesh with a couple of forks, placing a bed of spaghetti squash on each plate.