Spray a large skillet with cooking spray and add the hamburger and sausage. Break up the meat as fine as possible with a wooden spoon. Add the onion, garlic and seasonings and continue to cook for about 5 minutes. Add to the slow cooker and turn it on to low.

Add the cans of tomato, the red wine and season with salt and pepper to taste. Stir to incorporate and place lid on and cook for 8 hours on low. Stir occasionally.

Preheat the oven to 375. 

In a small bowl add the ricotta, 3 tablespoons of Mizithra cheese and the chopped basil and stir to combine. Set aside.

Spray a large muffin tin with cooking spray and line each with 1 wonton wrapper. Using a small hinged scoop or a teaspoon, drop 2 teaspoons of cheese mixture in each lined cup. Top with 1 heaping tablespoon of sauce. Repeat with wonton wrapper, cheese and sauce. On the last layer (3rd) place 1 teaspoon of cheese on the wonton wrapper, cover with sauce and sprinkle with 1 tablespoon of Mizithra cheese. 

Bake for 25 minutes uncovered. Run a sharp knife around each muffin and remove from the pan carefully to a serving platter and serve.