Preheat the oven to 400°F. Spray a baking sheet with cooking spray.
Pat the beef chuck and pork shoulder dry and season with salt and pepper. Arrange on the sheet pan with the hot pork sausage and roast for 20 minutes, until browned.
Reduce the oven to 350°F.
In a large lidded oven-safe pot, heat the olive oil, fennel seeds and garlic until golden, stirring. Add the carrots, onion, celery, and sausage. Cook, breaking the sausage up into small pieces, until the sausage is cooked through. Add the tomato paste, diced and crushed tomatoes, red wine and beef bouillon. Bring to a boil.
Add the roasted beef, pork and sausage to the pot with the sauce and cover tightly with aluminum foil and a lid. Braise in the oven for 2-3 hours, until the meat is very tender. Cool the sauce slightly, skimming off any fat.
Boil a large pot of salted water for the pasta. Add the pasta, stirring to prevent clumps. Cook to al dente, according to package instructions, strain and return to the pot, drizzled with oil to prevent sticking.
Plate the pasta, top with sauce and garnish with parmesan and basil to serve.