Leave out the cream and parmesan if you want a plainer version.
Use any sausages you have. A mixture of venison and pork sausages also works really well.
Use beef mince mixed with pork sausage. I made a vat of it last week with beef mince and pork sausages - it was delicious and a variation on mince. You can use just beef mince as well.
You can make a vegetarian version of this and use aubergines instead of sausages. Take 1kg of aubergines and chop into cubes. Add these where you add the sausage BUT fry until golden and cooked through (around 15-20 minutes and you might need more oil) then continue as above. Leave the chilli out if you prefer it non spicy.
Use this ragu in lasagnes or dishes where you use mince for a variation. I layer it up with tagliatelle and cottage cheese. A layer of ragu, a layer of tagitalle and then a layer of plain cottage cheese finishing with the ragu and topping with grated parmesan and then baked in the oven for 45 minutes - a quick cheat's sort of lasagne
You can make the pasta sauce a couple of days ahead, cool completely, cover and chill. Reheat, then add the cream, some cooked pasta and parmesan. This also freezes really well so make lots of it without the cream and parmesan.