Heat the olive oil in a large Dutch oven over medium-high heat. Add the onion, mushrooms, basil, oregano, crushed fennel seed, crushed red pepper flakes, sea salt, and freshly cracked pepper, to taste; cook, stirring often, for 4-5 minutes.

Add the ground beef and spicy Italian sausage and cook, stirring often while breaking the meat into crumbles, for 3 minutes; season with a bit more sea salt and freshly cracked pepper, to taste.

Add the tomato paste and cook, stirring constantly, for 1 minute. Add the minced garlic and cook, stirring constantly, for 1 minute.

Add the dry wine and cook, stirring often, for 5-7 minutes, or until the wine has mostly evaporated.

Add the can of whole tomatoes, breaking them up as you stir; bring to a boil then reduce heat to low and season with a bit more sea salt and freshly cracked pepper, to taste.

Nestle the whole basil sprigs into the sauce and cover with a lid to simmer for 3-4 hours, stirring occasionally.