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Add sausage and beef to a large skillet on medium-high heat. Cook and crumble until cooked through. Reserve 2 tablespoons grease in the pan and discard the rest. Add butter or olive oil if the meat doesn't yield this amount.
Add onion and carrots to the meat mixture. Cook, stirring occasionally, for 3-5 minutes or until the vegetables are tender.
Add garlic and sauté another minute.
Pour tomatoes and cream into the skillet. Crush the tomatoes into smaller bite-sized pieces. Stir and bring the sauce to a simmer. Scrape up any solid bits from the bottom of the pan. Season with salt, pepper and crushed red pepper flakes. Simmer 10 minutes.
Meanwhile, cook pasta in boiling salted water. Once al dente, transfer the pasta directly from the pasta water to the sauce.
Add parmesan cheese. Toss and fold until coated well.
Serve and garnish with fresh basil and additional parmesan cheese.