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Roughly chop onion, celery, and carrot just so they fit in your food processor. Pulse until finely chopped (about 12 pulses), or chop by hand.
In a Dutch oven, brown ground beef, sausage and onion/celery/carrots over medium heat. Add garlic and red pepper flakes and cook 30 more seconds. Drain grease.
Add all remaining sauce ingredients EXCEPT fresh basil and heavy cream and bring to a simmer (add dried basil at this time if using). Simmer uncovered over low heat for 30-45 minutes, stirring occasionally until reduced and thickened to desired consistency. Stir more often towards the end of cooking so Bolognese doesn’t burn.
Stir in heavy cream and fresh basil and cook an additional 3 minutes. Taste and season with additional salt, pepper, sugar or red pepper flakes to taste (I like more salt). Serve with pasta and plenty of freshly grated Parmesan cheese.