Use a large saucepan and sauté the onion in olive oil over medium-high heat until softened, about 3 minutes. Add the red pepper flakes and the chopped garlic and cook for an additional 2 minutes.
Add the ground beef and sausage to the pan and cook until crumbled and browned (about 10 minutes) - drain off excess fat.
Incorporate the tomatoes, tomato paste, water and red wine next and stir until throughly mixed. Add the spices last and once you begin to see a simmer turn the heat and simmer and cover for 20 minutes.
Taste your sauce after about 10 minutes, and add salt and pepper to taste. The sauce should be thick. If the sauce is too thick it can be thinned with more water.
Cut the top and bottom off each zucchini and spiralize. Set aside on paper towels while you finish the rest of the recipe so they have less moisture.
In a large sauté pan melt butter with your olive oil and cook 4 cloves of minced garlic for 2 minutes.
Add the zucchini noodles and cook for 3-5 minutes, sprinkle with the parmesan cheese and toss to coat. This step should be completed right before plating.
Top the zucchini noodles with bolognese sauce. Then garnish with chopped basil and more parmesan. Serve hot.
We would suggest preparing your spiralized zucchini when your sauce has about 10 minutes left to thicken.