Cook the 1 pound(s) ground beef and 1 pound(s) italian sausage with 2 tablespoon(s) olive oil in a dutch oven until mostly cooked (should still have some pink) and then drain.

While the meat is cooking, use a blender or immersion blender to pulverize the 1 28oz can plum tomatoes.

Add 1 yellow onion (chopped) and saute for 4 minutes. Add 5 cloves garlic and continue to saute until onions are translucent.

Add the pulverized 1 28oz can plum tomatoes and 4 cup(s) beef stock to the pot and bring to a boil. Season with salt and pepper to taste.

Reduce heat to medium and add 1 pound(s) medium shells to the pot. Stir very regularly because the pasta will stick to the bottom if you don't.

When the pasta is almost done cooking, add the 1 cup(s) heavy cream and stir in. Simmer until pasta is done and then remove from heat.

Take off heat. Season with salt and pepper as needed and add the 1/4 cup(s) chopped fresh basil and salt and pepper to stir in.