Heat the olive oil in a large saucepan over medium-high heat. Add the ground beef to the pot and break up into small pieces with a fork. Brown the beef until no longer pink, approximately 5-10 minutes. Transfer to a bowl and keep warm.

Add the sausage to the pot and break up with a fork. Cook the sausage until no longer pink and cooked through, approximately 4-5 minutes. Transfer to the bowl with the ground beef.

Add the onion to the pot and cook until softened, about 3-4 minutes. Stir in the garlic and cook for 1 minute.

Stir in the tomato paste and cook until a deep Burgundy color, stirring to avoid burning. 

Add the Italian Seasoning, onion powder and white wine to deglaze the pan. Using a wooden spoon, scrape up the brown bits on the bottom of the pot. Cook until the wine has reduced by half. 

Stir in the crushed tomatoes, tomato sauce, Worcestershire sauce and sugar. Bring the sauce to a boil. Return the beef and sausage back to the sauce. Season to taste with salt and pepper.

Serve immediately with pasta.