Espresso and Lime

1 Place 1 tablespoon of olive oil into a large braiser and place it over medium to medium high heat
2 Add 1 pound of ground beef and 1 pound of ground italian sausage into the braiser and cook until browned and cooked through
3 Transfer the browned meat into a bowl and set aside for now
4 Add the diced celery, carrots and onion into the braiser and cook until softened (about 5 minutes)
5 Add 4 cloves of minced garlic, 2 tablespoons of tomato paste, 1/2 teaspoon of onion powder, 1/2 teaspoon of garlic powder, 1/2 teaspoon of sweet paprika, 1/2 teaspoon of red pepped flakes, 1/2 teaspoon of dried oregano, 1/2 teaspoon of salt and 1/4 teaspoon of black pepper into the braiser and stir until they are fully combined with the softened vegetables
6 Cook for 60 seconds stirring consistently 
7 Add 1 cup of red wine into the braiser and use a wooden spatula to work up all of the browned bit from the bottom of the braiser
8 Bring the wine up to a simmer and let it simmer until it begins to reduce and thicken (about 3 minutes)
9 Add the browned beef back into the braiser and stir to combine
10 Add 35 ounces of tomatoes and stir to combine and break them down to small pieces
11 Bring the sauce back up to a simmer
12 Once simmering, whisk in 3/4 cup of heavy cream 
13 Simmer uncovered for 90 minutes
14 Serve over pasta and garnish with finely shredded parmesan and finely chopped parsley