Brown ground beef and Italian sausage and ½ teaspoon salt in a medium size pot or Dutch oven over medium-high heat. (If you're using the KitchenAid Multi Cooker, just brown the meat right in the insert.) Cook, stirring frequently and breaking up meat with a metal or plastic spatula, till meat mixture is deep golden brown. With a large spoon or spatula, push meat to one side and tip pot so that any grease will accumulate on the other side. Remove any accumulated grease with a spoon or sop up with paper towels and discard.

Add the red wine to the meat and bring to a steady simmer. Cook, stirring frequently, until almost all the wine has evaporated, about 3-5 minutes. Add tomato paste and, stirring frequently, cook for another few minutes, until mixture is fragrant and turns deep red in color. Transfer mixture to the insert of your slow cooker.

Add all remaining ingredients except pasta. Cover and cook on low power for 7-8 hours or until carrots are nice and tender.

Just before serving, cook Ditalini (or other pasta) according to package directions until al dente. Drain and add to soup***** (see notes below). Serve soup with a handful of freshly grated Parmesan cheese and a sprinkle of finely chopped fresh parsley.