Here is one we make with venison (or lean hamburger ... but venison is great in this recipe). We make a lot of stuff beginning with commercial products, and this one has become a standard over the last 20 years or so. Has no known Italian or Sicilian heritage ... just built it as we went.

Ingredients:
olive oil
several cloves garlic sliced
1 8 oz. Can mushroom stems and pieces or equivalent
1 to 1.5 lb lean ground venison (15% beef fat)
Celery Salt
Oregano
~ 1 lb Hilshire farm Italian Sausage
or
5 Johnson Mild Italian sausage grilled and cooled
Prego Mushroom spaghetti sauce 1 large bottle and one small
~1/4 cup burgundy

Saute garlic and mushrooms in oil
Push mushrooms to a cool section of pan and add ground meat. Sprinkle generously with celery salt and oregano then crumble fry. When this has lost its pink cut the sausage into bite size pieces and add it and fry. When the whole mess seems done, stir in the spaghetti sauce. Stir in the wine just before serving.