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Cook the bacon in a large skillet over medium heat until crisp, about 5 minutes.
Add the onion, garlic, beef, sausage, oregano, basil, and season with salt and pepper. Brown all over breaking up the meat as you go, about 10 minutes. Remove the skillet from the heat.
Transfer the meat to the bowl of your slow cooker.
Add the carrots, celery, tomatoes, tomato paste, red wine, and thyme. Season with salt and pepper. Stir to combine.
Cover and cook on low for 6-8 hours or on high for 4-6 hours.
Remove the thyme. If the sauce is soupy, crank the heat up to high and cook, uncovered for 20-30 minutes. If the sauce needs additional liquid, add 1-2 cups water or beef broth.
To make the breadcrumbs. Preheat oven to 425° F. On a baking sheet, toss the bread, with olive oil, oregano, and a pinch of salt.
Bake 10 minutes, until toasted. Crumble the bread into fine crumbs using your fingers or pulse in a food processor. Toss with parmesan and red pepper flakes.
Bring a large pot of salted water to a boil and boil the pasta until al dente according to package directions. Reserve 1 cup of pasta cooking water. Drain. Use the pasta water to thin the Bolognese sauce, if needed.
To serve, divide the pasta among bowls and ladle the bolognese over top. Serve topped with breadcrumbs, parmesan, and fresh herbs. Enjoy!