2 tbsp. olive oil
1/2 lb. sweet Italian sausage (casings removed)
4 cloves garlic, minced
8 oz. mushrooms, sliced thick
1/4 c. fresh parsley, chopped
1 lb. pasta (Bow Ties or Penne')
1 (28 oz.) can tomatoes, drained & chopped
1 c. heavy cream
1 med. onion, chopped
1 lb. ground beef
1/2 tsp. Italian seasoning
1/4 c. white wine
Ground pepper to taste
1 tbsp. butter
1 c. Parmesan cheese

Heat oil in large skillet, saute onion, garlic, and mushrooms until tender. Crumble sausage and beef. Brown meat, breaking it apart with wooden spoon. Drain off excess fat. Add wine, increase heat and reduce to nearly dry. Add tomato and seasonings. Reduce sauce until thick, 4 to 5 minutes; set aside. Meanwhile, boil pasta in large pot of boiling, salted water until nearly al dente. Drain and rinse with cold water, drain again. Butter 8 to 10 (10 inch gratin) shallow baking dishes. Arrange 1/4 of the pasta in bottom of dish. Cover with 1/4 of meat mixture, sprinkle with 1/4 of the Parmesan cheese. Dribble 1/4 of heavy cream. Repeat layering, finishing with cheese and cream. Bake at 400 degrees until bubbly and lightly golden for about 30 minutes. Garnish with parsley.