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Heat oil in a large Dutch oven over medium-high. Add beef and sausage; cook, stirring and breaking up meat with a wooden spoon, until browned and beginning to stick to edges of pan, 15 to 20 minutes.
Stir in garlic, oregano, salt, fennel seeds, and red pepper. Cook, stirring often, until fragrant, about 2 minutes.
Stir in wine, scraping bottom of pan to loosen browned bits. Cook, stirring occasionally, until reduced by three-quarters, 6 to 8 minutes.
Stir in crushed tomatoes. Bring to a boil; reduce heat to medium-low; and simmer, stirring occasionally, about 15 minutes.
Stir in cream; cook, stirring occasionally, about 5 minutes. Remove from heat, and stir in Parmesan until melted and combined. Reserve 2 cups meat sauce for Italian Sloppy Joes. Serve remaining meat sauce over hot cooked pasta. Top with additional Parmesan cheese, and garnish with basil leaves.