Add EVOO to large dutch oven over medium heat. Add onion, salt and cook for 5 minutes until translucent. Add garlic and cook 1 minute. Add sausage, beef and cook through, about 10 minutes. Stir in crushed tomatoes, tomato paste, tomato sauce, water and sugar. Add in fresh chopped basil, fennel seeds, red pepper chili flakes, italian seasoning, bay leaf, 1 T of the dried parsley, salt and pepper. Stir to combine. Simmer, uncovered for about 2 hours. If it starts to get too thick, you can add a little more water to continue cooking and develop the flavors.