Heat olive oil over medium‑high. Add the ground beef and crumbled Italian sausage. Brown hard until deeply caramelized and the fat renders. Do not drain. Push the meat to the edges of the pan, leaving an open circle in the center.

Add the full 6 oz can of tomato paste to the center. Mash and fry until deep mahogany, about 2 minutes. Add garlic, beef base, oregano, basil, parsley, red pepper flakes, and black pepper directly into the hot fat. Bloom 60–90 seconds until fragrant.

Pour in the ¾ cup water and stir until the paste loosens and becomes glossy and smooth.

Add the tomato sauce and crushed tomatoes. Stir aggressively, scraping up all browned bits and folding the meat back into the sauce.

Simmer uncovered for 30 minutes at a strong “smile” — active bubbles, not boiling. Stir every 10 minutes. The gravy will thicken, emulsify, and take on a deep Sunday‑style richness.

Stir in the butter. Cook pasta according to package directions, drain, and return to the pot. Ladle enough gravy to coat the pasta, then serve with extra sauce spooned over the top. Finish with freshly grated Parmesan.