Preheat oven to 350 degrees.

In a large bowl, combine the ground beef, sausage (I used one of the sausage links and removed the casing), breadcrumbs, parmesan cheese, parsley, onion, garlic salt, eggs, onion soup mix, and pepper.

Mix until well combined.

Shape the mixture into meatballs, about 1 to 1.5 inches in diameter. I used an ice cream scoop to make it easier.

Place meatballs on a baking sheet about 1-2 inches apart.

Also place sausages on the baking sheet where they fit.

Cook at 350 degrees for about 40 minutes.

Once they are done remove them from the sheet and place them in the simmering sauce.

In a large pot heat the olive oil, then add the onions and cook until soft and starting to brown.

Add the garlic and sauté for another 1-2 minutes.

Pour in the crushed tomatoes, dried oregano, garlic salt, pepper, and a pinch of sugar if using.

Stir to combine.

Bring the sauce to a simmer, then reduce the heat to low.

Once the meat has been added to the sauce let it simmer for another 2-3 hours, with a cracked lid and stirring occasionally, to allow the flavors to meld together. (I did add about ½ cup of water during this process because the sauce started to thicken too much.)

Before serving, add the fresh basil and stir into the sauce.

While the sauce is simmering, bring a large pot of salted water to a boil.

Cook the spaghetti according to the package

Serve the spaghetti topped with the meatballs, sausage, and sauce.

Garnish with grated Parmesan cheese and chopped fresh basil or parsley, if desired.