Heat Dutch oven over medium-high heat. Add Italian sausage and ground beef, breaking into small pieces as it cooks (5-7 minutes). Drain excess fat, leaving about 2 tablespoons.

Add diced onion, cook 3-4 minutes until softened. Add minced garlic, cook 1 minute. Add fennel seed, oregano, basil, red pepper flakes, nutmeg, and bay leaves. Toast for 30 seconds, stirring constantly. This awakens the oils and creates layers of flavor that replicate traditional lasagna.

Pour in crushed tomatoes and marinara sauce. Stir well, scraping bottom of pot. Let this simmer for 2-3 minutes so the tomato flavors marry with your spices.

Pour in 6 cups of beef broth. Stir in 1 tablespoon of balsamic vinegar (this balances acidity and adds subtle sweetness that mimics slow-cooked Bolognese). Bring to a gentle boil, then reduce heat to medium-low.

Add half of your broken lasagna noodles (4 oz). Simmer for 5 minutes, stirring occasionally. Add the remaining noodles and cook another 4-5 minutes until just tender but still with slight bite (al dente). This timing prevents mushy, overcooked pasta that continues absorbing liquid aggressively in storage.

Remove from heat. Stir in heavy cream until fully incorporated. Taste and adjust salt and pepper. Remove the bay leaves.

Ladle into bowls. Top with fresh grated Parmesan and fresh basil. Serve with crusty bread for dipping.