Brown your sausage and beef together in a deep pot over medium-high heat. Once browned, add your onion and cook until translucent. Add garlic, and continue stirring.
Add red wine, and deglaze the pan, scrapping at the bottom with a rubber spatula.
Reduce heat, and add tomato sauce, tomato paste, and water.
Add shredded carrot, red pepper flakes, fennel, oregano, salt, pepper, basil, and your Parmigiano-Reggiano rind.
Set heat to low, cover, and allow to simmer for a few hours. Check often and add more water if required.