"Create a slow cooked red wine spaghetti sauce recipe combining two given recipes. Start as vegan with fresh tomatoes, zucchini, bell peppers, and carrots to enhance flavor. Begin by sautéing onions, garlic, and herbs in olive oil, then add tomato paste and caramelize. Add crushed and diced San Marzano tomatoes, water, and red wine with sugar to reduce. Season with black pepper, red pepper flakes, oregano, basil, Italian seasoning, nutmeg, bay leaves, salt, and pepper. Simmer low for 6-8 hours. Separately brown ground beef and sausage with salt and pepper, add fond to sauce. For the vegan half, add sautéed fresh vegetables. Add cooked meats to the meat half in the last hour. Optionally blend sauce for smoothness. Serve warm over pasta."