In a heavy pot set over medium heat, brown the beef and sausage, breaking apart the meat while it cooks. When thoroughly cooked, drain the excess grease.
Stir in the garlic and cook for one minute. Add the tomatoes, tomato paste, basil, and parsley. Simmer for 30 minutes or up to 1 ½ hours, stirring occasionally.
Refrigerate sauce in an airtight container for 4-5 days. Reheat on the stove top over medium-low heat or in the microwave.
To freeze, cool the sauce and transfer to a freezer-safe zipper top bag. Lay flat in the freezer until solid. Then store for up to 3 months. Thaw in the refrigerator overnight and reheat.