Italian-esque Soup, a variant

1 lb. sweet Italian sausage, broken up
1 lb. ground beef
1 15oz can tomato sauce
1 15oz can crushed tomatoes
1 8oz can tomato paste
1/2c red wine (chianti)
2c chicken broth
2 tbsp red wine vinegar
1 large sweet vidalia onion , diced
3-4 clove garlic, peeled and chopped fine
1 tbsp Italian Seasoning
1 tbsp basil
2 tsp oregano
1/2c pasta shells
1/2c rotini pasta
2 large carrots, peeled and cut into discs
2 stalk celery, diced
1 sm can corn
1 sm can green beans
1 15oz can kidney beans

Brown the Italian Sausage in a skillet and transfer to stewpot.  In the same skillet, brown the ground beef and transfer.  Again in the skillet, cook the onion and garlic on low heat until softened, and then add to stewpot.  Stir all the tomato ingredients into the stewpot, with the wine, vinegar and chicken broth, and set to medium heat.  Stir in the spices (Italian, basil, oregano) and cook until bubbling.  Transfer to slow cooker (or reduce heat to low), and add the pasta and vegetables (all remaining ingredients) and simmer on low heat for several hours, stirring very occasionally.