Sorry folks..to clarify. Has anyone used a combination of beef and sausage ( as opposed to all sausage) I this recipe.

I have not done so with this specific recipe- but it is incredibly similar to the one I do use. In my own case, I often swap up the ground meat I use depending on what I have available and dietary considerations of the moment. I have used combos of ground beef and Italian sausage, ground pork and ground chicken, and chicken sausages. Each brings a slightly different flavor profile to the mix, as you would expect- each yummy in their own way and not particularly superior to another. Well, not true- I prefer all Italian Sausage, but then there is the cholesterol and fat content thing I ought to consider. I did even make it with a good quality "meat crumble" once upon a time for Lent. Don't recommend that, but of course- it depends on your situation and dietary preference. In the end, it is still a baked pasta dish with a nice tomato creamy cheesy sauce, and that's always good. Add a nice tasty red wine, a loaf of crusty bread- and slap anyone who complains and eat their portion yourself.