In a multi cooker on high (or skillet or pot if cooking on stove top - over medium high heat), sprinkle on garlic salt or salt and pepper to taste. Crumble ground beef and Italian sausage and cook until no longer pink. Drain fat from meat.

Return to slow cooker or pot. Add in jarred sauces, garlic, red wine, sugar and stir. Add salt & pepper (or red pepper flakes, if desired) to taste. Top with 4 to 5 pepperoncinis. 

Cover with lid and cook in slow cooker for 8  hours on low or 4 to 5 hours on high. 

If cooking on stovetop, Bring to a boil. Reduce heat to medium low and cook until warm. I like to cook at least 1 hour to develop flavor.