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Heat a dutch oven or large heavy-bottomed pot over medium high and preheat the oven to 425F/220C.
Add a bit of oil, the ground beef, and sausage, breaking the meat apart into small pieces as it cooks.
Stir in the onion, garlic, and a pinch of salt, making sure to scrape up any meat fond stuck to the bottom of the pot. Cover and cook for 5 minutes.
Stir in oregano, chili flake, and tomato paste and cook for a minute.
Stir in bouillon and can of crushed tomatoes, water, salt, sugar and bring to a simmer. Stir in basil.
Add in spaghetti, gently stir and press down to submerge noodles. Simmer for about 60 seconds. Carefully stir noodles to fully submerge.
Transfer the pot to the oven to cook, uncovered for 16-18 minutes, gently stirring and submerging at intervals.
Taste for doneness and seasoning and adjust if necessary. Stir in grated parm. Garnish with additional parm.