Adjust oven rack to a high position and turn on broiler.
In an oven-safe deep non-stick skillet or a dutch oven heat the olive oil over medium heat. Brown the ground beef and sausage, breaking up meat with wooden spoon, until no longer pink, about 5 minutes. Drain meat on paper towel-lined plate and pour off fat from skillet.
Return meat to skillet, still over medium heat, and add garlic, pepper flakes and oregano. Cook until fragrant, about 1 minute.
Stir in tomatoes, dry spaghetti, water and salt. Cover and cook, stirring often, until spaghetti begins to soften, about 7 minutes. Reduce heat to medium-low and continue to simmer, covered, until spaghetti is al-dente, about 7 more minutes.
Uncover and stir in cream, basil and 1/3 C shredded cheese. Sprinkle remaining cheese on top and broil until surface is spotty brown, about 3 minutes. Let rest for at least 5 minutes before serving.
Enjoy!