1. Heat a large dutch oven or similar style pot over medium heat. Add the ground beef and sausage to the pot and brown until the meat is no longer pink, using a spoon or spatula to break up the meat as it cooks. Drain any grease from the pot. 

2. Push the browned meat to the edge, then add the onion, peppers, and garlic to the center of the pot. Flatten the vegetables down, then let them cook undisturbed for about 5 minutes. Once the vegetables are beginning to soften, stir them together into the meat mixture. Add the herbs and kosher salt and stir again. 

3. Pour in the marinara sauce and mix until thoroughly incorporated. Bring the sauce to a low boil, then reduce the heat to medium-low/low and let the ragu simmer for at least thirty minutes. (You can simmer it longer, just keep the heat low so the sauce does not reduce too much). 

4. Taste and add extra salt or herbs to your preference. Serve over pasta, potatoes, or polenta. Top with fresh basil and/or grated parmesan.