This skillet supper is a weeknight alternative to lasagna.
Preheat oven to 425°F.
Heat olive oil in a large, 12- to 14-inch skillet. Add mushrooms and brown; add beef and sausage, and brown and crumble. Add onions, garlic and sage to meat and mushrooms, and stir 2-3 minutes. Stir in tomato paste, cook 1 minute more; add wine to deglaze the pan. Add 1 cup stock, reduce heat to a low simmer and cook a few minutes to thicken and combine flavors. Transfer sauce to a bowl.