MEAT SAUCE:

3 oz. ground beef (crumbled into 1/2 inch pieces)
3 oz. Italian sausage, medium hot (crumbled into 1/2 inch pieces)
1/8 tsp. hot red chili peppers, dried
12 oz. Italian plum tomatoes, seeded, drained, chopped
1 tbsp. parsley, minced
1 1/2 tsp. garlic, minced
3 tbsp. roasted red bell peppers (Progresso, cut into 1/4 inch strips)
1/4 tsp. Oregano, dried, whole
1/4 tsp. salt
Fresh ground black pepper
2 tbsp. olive oil

Preheat 12 inch saute pan over medium high heat. Sprinkle 1/4 teaspoon of salt over bottom of pan, to aid in browning and prevent meat from sticking. Add sausage and ground beef a little at a time. Meat should sizzle and smoke. let meat brown on one side then stir. Cook to medium rare and drain off excess fat. Add all other ingredients (except oil.) Simmer uncovered about 30 minutes until flavors blend and sauce thickens. Stir in olive oil to bind sauce.

GARLIC CREAM SAUCE:

1 clove garlic
1 cube butter
1 pt. whipping cream
1 tsp. salt
Fresh ground black pepper

Heat butter in heavy gauge saucepan until melted. Add minced garlic and simmer on low heat for 5 to 8 minutes. Add cream, salt and pepper. Let sauce simmer for 45 minutes, until reduce in volume by 10% stir often.

FRESH FETTUCINI PASTA:

1 lb. Fresh fettuccine

Drop into boiling water, for 2 minutes. Heat meat sauce, then add cream sauce and heat until sauce bubbles and reduces. Drain pasta and add to hot sauce. Coat noodles with sauce. Serve immediately with finely shredded Parmesan on top and garnished with parsley. Serves 4 to 5.